Autumn Pasta

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, autumn pasta. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Autumn Pasta is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Autumn Pasta is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook autumn pasta using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Pasta:
  1. Make ready 1 12oz Bag of Rainbow Twirl Pasta
  2. Prepare 2 can Campbell's Condensed Cream of Mushroom Soup
  3. Prepare 1⁄2 can 2 % MILK
  4. Take 2 1⁄2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
  5. Prepare 3 tbsp Margarine (or any butter of your choice)
  6. Make ready dash Granulated California Garlic
  7. Make ready dash Cracked Peppercorn
  8. Prepare dash Seasoned Salt
  9. Prepare 2 tbsp Mediterranean Oil Mix

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma. This entry was posted in Recipes and tagged autumn, pasta, smoked paprika, squash, vegan, vegetarian. Previous Reading ← Lemon Yogurt Dressing. Petimezi & Apple Tarte Tatin → News from the Grove, all year round recipes, health tips & other wisdoms.

Steps to make Autumn Pasta:
  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.

Previous Reading ← Lemon Yogurt Dressing. Petimezi & Apple Tarte Tatin → News from the Grove, all year round recipes, health tips & other wisdoms. Tuck into an autumnal feast of soups, stews, pies and risottos with our seasonal selection of comforting recipes - perfect for when the nights draw in. Healthy autumn recipes; This competition is now closed. Tuck into flavourful soups, stews, risottos and curries.

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