Autumn Pasta

1. 1

   Bring large pot of water with 2 tablespoon oil to a boil.

2. 2

   Add parsley flakes, garlic seasonings, and rainbow pasta noodles.

3. 3

   Return to a steady boil for 9 minutes or until noodles are soft then strain out the water and return finished pasta to pot.

4. 4

   Meanwhile bring another smaller pot of water to a boiling point as well.

5. 5

   Add your frozen veggies to this pot and cook for 5-10min or until vegetables are hot and completely unthawed.

6. 6

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

7. 7

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

8. 8

   Let cool 15-20min in refrigerator before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.