Please enter the email you’re using for this account.
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.
How Would You
Rate this recipe?
Please log in to rate
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
Hi Miri,
Thanks for catching that! We updated the recipe.
-Chana Tzirel from Kosher.com