Autumn Pasta

Name: Autumn Pasta
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 12oz Bag of Rainbow Twirl Pasta; 2 can Campbell's Condensed Cream of Mushroom Soup; 1/2 can 2 % MILK; 2 1/2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture); 3 tbsp Margarine (or any butter of your choice); dash Granulated California Garlic; dash Cracked Peppercorn; dash Seasoned Salt; 2 tbsp Mediterranean Oil Mix

JustLikeGrandma @cook_2857104

Sacramento, California

Bring the colors of Autumn to your next meal with this deliciously bright side dish.

JustLikeGrandma @cook_2857104

Sacramento, California

Bring the colors of Autumn to your next meal with this deliciously bright side dish.

Saved

Ingredients

20 mins

10 servings

112oz Bag of Rainbow Twirl Pasta
2 canCampbell's Condensed Cream of Mushroom Soup
1/2 can2 % MILK
2 1/2 cupFrozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
3 tbspMargarine (or any butter of your choice)
dashGranulated California Garlic
dashCracked Peppercorn
dashSeasoned Salt
2 tbspMediterranean Oil Mix

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Steps

20 mins

1

Bring large pot of water with 2 tablespoon oil to a boil. Add parsley flakes, garlic seasonings, and rainbow pasta noodles. Return to a steady boil for 9 minutes or until noodles are soft then strain out the water and return finished pasta to pot.
2

Meanwhile bring another smaller pot of water to a boiling point as well. Add your frozen veggies to this pot and cook for 5-10min or until vegetables are hot and completely unthawed.
3

Strain the veggies, melt in butter, dash with seasoning salt and pepper, mix well then combine veggies with pasta noodles into larger pot.
4

Pour in two cans Campbell's condensed cream of Mushroom soup and half a can of milk then mix well.
5

Let cool 15-20min in refrigerator before serving.