Roasted Vegetable Pasta
Made With Condensed Mushroom Soup
The roasted veg in this recipe add delightful caramelised flavours to this rich, creamy dish. Easy to cook and loved by family & friends
Cooking Time 20
Serves 4
Condensed Mushroom Soup
Cost
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, cut into thin wedges
- 2 fat garlic cloves, crushed (optional)
- 1 red pepper, deseeded and cut into thin strips
- 1 orange pepper, deseeded and cut into thin strips
- 350g fusilli pasta, or other pasta shapes
- 1 small head broccoli, about 300g, cut into small florets
- 1 295g can Campbell's Condensed Cream of Mushroom Soup
- 300ml / 1/2 pint semi skimmed milk (or water)
- 75g Gruyere cheese, finely grated
Method
Step 1
Preheat the oven to 220°C/Gas mark 7. Drizzle the vegetable oil into a large roasting tin and toss in the onions, garlic and peppersStep 2
Season with salt and freshly ground black pepper and roast for 20 minutesStep 3
Meanwhile, bring a large pan of lightly salted boiling water to the boil and cook the pasta for 8-9 minutesStep 4
Add the broccoli and cook for a further 2-3 minutes or until the broccoli is only just tender. Drain well and tip into the roasting tin.Step 5
Mix the Campbell's Condensed Cream of Mushroom Soup, milk or water and Gruyere cheese together in the warm pasta pan and heat gently until warmed throughStep 6
Stir into the roasted vegetable mixture and serve with a green salad
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Last Rated: 31 - 03 - 2024
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