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Vegetable Rotini

Ingredients Required:

1kg Loose Broccoli(s)

kg

£2.66

1 Green Romanesco Cauliflower (s)

item(s)

£0.99

1 Carrots (Bunched)(s)

item(s)

£0.99

Cream Cheese
Parmesan Cheese
Black Pepper
Dijon-style Mustard (optional)
Milk

For this dish, the pasta, veggies and cheesy sauce cook in the same pot...you see, easy really can be delicious!

Ingredients:

1 (1-pound) package corkscrew-shaped pasta (rotini) or pasta twists.
2 bags (about 16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots) .
1 can (26 ounces/737g) Campbell's Condensed Cream of Chicken Soup .
1 package (3 ounces) cream cheese, softened .
1 cup milk .
1/2 cup grated Parmesan cheese .
2 tablespoons Dijon-style mustard (optional) .
1/8 teaspoon ground black pepper.
 

Directions:

  1. Cook the pasta in a 6-quart saucepot, according to the package directions, adding the vegetables for the last 5 minutes of cooking time. Drain the mixture in a colander.
  2. Stir the soup, cream cheese, milk, Parmesan cheese, mustard, if desired, and pepper in the same saucepot. Heat over low heat until the cream cheese melts. Stir in the pasta mixture and heat through.
 why not try it with small cubes of feta cheese and olives.