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

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Cooking Time 20

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Serves 4

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Condensed Mushroom Soup

Campbell's Soup Vector ArtWork
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  • 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


  • 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 peppers
  • Step 2

    Season with salt and freshly ground black pepper and roast for 20 minutes
  • Step 3

    Meanwhile, bring a large pan of lightly salted boiling water to the boil and cook the pasta for 8-9 minutes
  • Step 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 through
  • Step 6

    Stir into the roasted vegetable mixture and serve with a green salad

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Last Rated: 28 - 04 - 2024

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Roasted Vegetable Pasta

Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand

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