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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 boxes - pasta, bow ties or other shape
  • 2 cans - cream of mushroom soup, undiluted
  • 1 packages - pepperoni, diced
  • 2 cloves - garlic, or 3, minced
  • 1 - green pepper, diced
  • 1 - onion, diced
  • 1 packages - fresh, sliced mushrooms
  • 1 tablespoons - olive oil
  • 1/2 cups - milk
  • 1 cans - chicken broth
  • 1 packages - cherry tomatoes, cut in half
  • 1 cups - shredded Colby Jack or casserole cheese
  • - Salt and pepper, to taste
  • - Parmesan cheese, optional
  • Directions:

    Cook pasta according to package directions.

    Meanwhile saute onions, peppers, garlic, and mushrooms in olive oil. When tender-crisp, stir in pepperoni and mix well.

    Drain pasta. To empty pot, add soup, milk, vegetable and pepperoni mixture. Stir well.

    Add pasta to pot and stir.

    Add cheese and stir until combined.

    Slowly add chicken broth until desired consistency is achieved.

    Season with salt and pepper and allow to simmer until heated through.

    Prior to serving, gently fold in cherry tomatoes.

    Top with Parmesan cheese, if desired.

    Brief Description

    The white, creamy sauce has amazing flavor with garlic, cherry tomatoes, mushrooms, green peppers and pepperoni. Even better the next day as leftovers.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    Make this dish healthier by using low-fat or fat-free milk and cheese along with turkey pepperoni.


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    Posted On:

    July 9, 2014

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