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Dairy
Easy
40 Minutes
Diets 
Sometimes, the best descriptor is what someone else who actually made the pasta really said. Here’s her comment: “It was SO GOOD — the pasta itself was so flavorful! I got rave reviews. I even brought it over to my mother to taste test, and my siblings literally licked the bowl! And the best part was I only had to clean ONE pot!!”
Thank you, Sury, who always wanted to be a “super cool recipe developer!” (Maybe you will be, one day!)
1 small onion, diced
1/4 cup butter or 2 ounces (55 grams oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 8-ounce (225-gram box mushrooms, sliced (I used baby bella)
2 tablespoons mushroom soup mix
1 tablespoon Glicks Flour
1 cup whole milk
1 1-pound (450-gram) package Manischewitz small pasta, such as small shells
2 cups water
3 teaspoons salt
4 ounces (110 grams) shredded cheese
Parmesan cheese, for sprinkling (optional)
In a large pot, sauté onion in butter or oil. Add garlic and continue to sauté for an additional two to three minutes. Stir in the mushrooms and sauté for another few minutes.
Add the soup mix, flour, milk, pasta, water, and salt. Bring to a boil, then lower heat to medium.
Cook for 10–15 minutes, stirring occasionally, until pasta softens and liquid reduces. Lower the heat and stir in the shredded cheese. Mix to incorporate and allow to melt. Sprinkle with Parmesan cheese, if desired. Serve immediately.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Naftoli Goldgrab.
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If you. I tend to use regular size pasta ( which I did) you will need to add at least 2-3 more cups of water. I did not add any salt ( not a salty person) it was salty to me wirh the soup powder and the TJ Umami seasoning. Wonderful recipe. .
Made this for the first time last night. It’s AMAZING! The comment at the table was “tastes just like at a restaurant.” Yasher Koach!
That’s the best comment 🙂
Did this so many times! delicious
Hello! My name is Melanie. I would like to know if I could ask for some help with the rules for cooking (kosher) food. I’m new to this. My older family members have moved on, and we are now empty nesters. This is part of my heritage, but not long known, and
It would be so pleasing to pass this on to our girls. Any help would be very heartfelt and appreciated. I just want to pass the correct information on. FamilyTraditions are important to us, we just had a hard time right after finding out this information and have settled now, into our residence.
Thank you.
Kind regards
Melanie l Winstead.
Hi Melanie,
Chabanel is a great resource for learning about kosher. I’d suggest starting with the link below. I hope that’s helpful.
https://www.chabad.org/library/article_cdo/aid/4639764/jewish/What-Is-a-Kosher-Kitchen.htm
*Chabad 🙂
Dear Melanie,
Thanks for reaching out with this meaningful and important commandment! The yearning to pass your rich heritage onto your children is special, and ofcourse, to join in the family tradition for yourself is extra inspirational.
Here are some more resources – https://www.kosher.com/jewish-learning/ however Kosher is the kind of thing best taught in person with a community member. You can reach out to us at hello@www.kosher.com so we can provide more one-on-one support offline.
All the best!
Chana Tzirel from Kosher.com
3 Tablespoons salt must be a mistake!! I put in 1 and half T when realized this is so much and I couldn’t eat with even half. Probably 1tsp would be enough
yes i did the same mistake as you. family table told me its supposed to be 1 Tablespoon but i also think thats to much.
Hi Aliza,
Recipe has been updated to 3 teaspoons. As always, I advise adding as much as your taste prefers!
-Chana Tzirel from Kosher.com
I did not add any additional salt. It came out salty from the soup mix. I did have to add in total 6 cups of water. I used elbow macaroni
Hi Miri,
Thanks for catching that! We updated the recipe.
-Chana Tzirel from Kosher.com