Autumn Pasta.

You can cook Autumn Pasta using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Autumn Pasta

1. Prepare 1 of 12oz Bag of Rainbow Twirl Pasta.
2. It’s 2 can of Campbell's Condensed Cream of Mushroom Soup.
3. You need 1/2 can of 2 % MILK.
4. You need 2 1/2 cup of Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture).
5. It’s 3 tbsp of Margarine (or any butter of your choice).
6. You need dash of Granulated California Garlic.
7. Prepare dash of Cracked Peppercorn.
8. It’s dash of Seasoned Salt.
9. It’s 2 tbsp of Mediterranean Oil Mix.

Autumn Pasta instructions

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..