Quick And Easy Pasta With Mushroom And Rosemary Sauce - cooking recipe

Ingredients

2 cups dry pasta (I use penne)
1 can campbells condensed cream of mushroom & garlic soup
1 tablespoon finely chopped fresh rosemary
1/8 cup heavy cream
salt and pepper, to taste

Preparation

Cook the pasta according to the directions on the packet. When it is cooked, drain it.
Stir in the soup (without diluting), rosemary and cream.
Season to taste. If serving straight away, heat through and serve.
Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.