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Creamy Vegetable Penne

Ingredients Required:

1kg Loose Broccoli(s)



1 Green Romanesco Cauliflower (s)



1 Garlic (Loose Bulb)(s)



1kg Carrots (White Heritage)(s)



1 Basil (60G Pack)(s)



1kg Cherry Vine Tomatoes. (s)



1kg Courgette(s)



Olive Oil
Parmesan Cheese

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


 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.


  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.