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Creamy Vegetable Penne

Ingredients Required:

1kg Loose Broccoli(s)

kg

£2.66

1 Green Romanesco Cauliflower (s)

item(s)

£0.99

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

1kg Carrots (White Heritage)(s)

kg

£3.30

1 Basil (60G Pack)(s)

item(s)

£1.25

1kg Cherry Vine Tomatoes. (s)

kg

£3.96

1kg Courgette(s)

kg

£2.66

Olive Oil
Parmesan Cheese

Using frozen veggies and cream of mushroom soup ensure that this flavourful dish is as easy as it is good!

Ingredients:

 2 tablespoons olive oil.
1 bag (16 ounces) vegetable combination (broccoli, cauliflower, carrots), add courgettes too if you wish.
3 cloves garlic, minced.
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free).
1 teaspoon dried basil leaves, crushed.
1 can (14.5 ounces) diced tomatoes, undrained.
1/2 of a 1-pound package penne pasta (about 2 1/2 cups), cooked and drained.
Grated Parmesan cheese.
 

Directions:

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and garlic and cook for 2 minutes, stirring occasionally.

  2. Stir the soup, basil and tomatoes in the skillet and heat to a boil. 

  3. Reduce the heat to low.  Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.

  4. Place the penne into a large bowl.  Add the vegetable mixture and toss to coat.  Sprinkle with the cheese.