Prep time
15 MIN
Total time
27 MIN
Our Sausage Mushroom and Edamame Pappardelle recipe is a satisfying weeknight option. With sausage and vegetables cooked in a creamy sauce, this hearty pasta dish takes less than 30 minutes to make!



  1. In Dutch oven,heat oil over medium heat; cook sausages and garlic,breaking up with spoon,until browned,about 3 minutes. Add mushrooms,oregano,hot pepper flakes and pepper; cook,stirring,until softened.
  2. Stir in edamame,condensed soup and milk; simmer until thickened,about 3 minutes.
  3. In large saucepan of boiling water,cook pasta until tender,about 2 minutes; drain. Stir into soup mixture. Sprinkle with parsley.

Recipe Tips

Frozen edamame can be found in your local grocery store and is great for snacking.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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