Autumn Pasta
Autumn Pasta

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, autumn pasta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Autumn Pasta is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Autumn Pasta is something which I have loved my entire life.

To begin with this particular recipe, we have to first 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. Prepare 1 12oz Bag of Rainbow Twirl Pasta
  2. Take 2 can Campbell's Condensed Cream of Mushroom Soup
  3. Make ready 1/2 can 2 % MILK
  4. Get 2 1/2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
  5. Take 3 tbsp Margarine (or any butter of your choice)
  6. Prepare dash Granulated California Garlic
  7. Prepare dash Cracked Peppercorn
  8. Make ready dash Seasoned Salt
  9. Take 2 tbsp Mediterranean Oil Mix

Use them in commercial designs under lifetime, perpetual & worldwide rights. Autumn Vegetable Pasta - fall's best vegetables, leeks, broccolini, cabbage and peppers, team Why oh why oh why is pasta the perfect autumn comfort food? Chanterelles, Parmigiano-Reggiano PDO, and Pine Nuts make this savory pasta absolutely drool-worthy! Season with cinnamon, nutmeg, salt and pepper.

Instructions 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.

Chanterelles, Parmigiano-Reggiano PDO, and Pine Nuts make this savory pasta absolutely drool-worthy! Season with cinnamon, nutmeg, salt and pepper. Pour pasta into sauce and stir. Pasta Salads are one of my families favorite lunches. I like to make a big batch on Sunday and portion it out into containers so everyone can grab one for school or work during the.

So that’s going to wrap it up with this special food autumn pasta recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!