Ingredients:
2 1/2 cups dry fusilli or 2 1/2 cups rotini pasta
1 (16 ounce) bags california-blend frozen vegetables ( mixed broccoli, cauliflower and carrots)
1 (10 3/4 ounce) cans cream of mushroom soup ( or your favourite creamed soup)
3/4 cup milk
1/2 cup freshly grated parmesan cheese
1 1/2 tablespoons mustard ( preferably dijon)
1 (3 ounce) packages cream cheese, softened
salt and black pepper
Directions:
Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
Drain pasta and veggies in colander.
In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
Once mixture is smooth, add veggies and pasta into sauce.
Heat until mixture is combined and warmed through, stirring frequently.
Taste; add salt and pepper if desired; serve.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.