You want spaghetti but you’re not feeling the tomato-based sauce? Or let’s just say you don’t have any in stock. Conveniently though you have a can of cream of mushroom soup, a few button mushrooms, and while you’re at it why not throw in a few capers too. Yes, that totally happened in my kitchen, Hah!

Recipe: Beef, Mushrooms, & Capers Spaghetti


  • 1-2 pounds of ground beef
  • 1 box of angel hair pasta
  • 1 sm onion, chopped
  • 2 cloves of garlic, peeled chopped
  • 1 can of cream of mushroom soup
  • some pasta water
  • 3-4 button mushrooms, sliced
  • a few capers
  • salt and pepper
  • red pepper flakes (optional)



  1. Cook the pasta al dente. Save some of the pasta water before draining completely.
  2. In a skillet, brown the ground beef. Drain most of the grease off. Add the chopped garlic and onions to cook for a few minutes.
  3. Stir in the mushrooms and a few capers then the cream of mushroom soup. Add some of the pasta water and gently stir the whole thing together to combine.
  4. beef-mushroomcapers-pasta2

  5. Add the cooked pasta to the pan. Season with salt and pepper(optional: + a light sprinkle of red pepper flakes)Gently mix the pasta and beef mixture together.


Sprinkle with Parmesan Cheese. The leftover is even more delicious the following day for lunch.

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