Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, autumn pasta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma. Okay, now that we've got a few options for red wine to pair with an autumn pasta dish, let's talk about that pasta. I wanted to make a dish that featured the savory notes of autumn, but was light enough to enjoy on a still-warm-evening.
Autumn Pasta is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Autumn Pasta is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook autumn pasta using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Autumn Pasta:
- Take 1 12oz Bag of Rainbow Twirl Pasta
- Get 2 can Campbell's Condensed Cream of Mushroom Soup
- Prepare 1/2 can 2 % MILK
- Take 2 1/2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
- Make ready 3 tbsp Margarine (or any butter of your choice)
- Make ready dash Granulated California Garlic
- Make ready dash Cracked Peppercorn
- Take dash Seasoned Salt
- Make ready 2 tbsp Mediterranean Oil Mix
Toss salty, sweet sun-dried tomatoes and umami artichokes, and fresh or roasted red peppers with bow-tie pasta for an easy but lovely dinner. For a little pizzazz, drizzle with good balsamic vinegar just before serving. A big plate of pasta is incredibly satisfying on a chilly fall day. Moreover, pasta is a great way to use seasonal autumn produce like Brussels sprouts and cauliflower.
Steps to make Autumn Pasta:
- 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.
- 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.
- Strain the veggies, melt in butter, dash with seasoning salt and pepper, mix well then combine veggies with pasta noodles into larger pot.
- Pour in two cans Campbell's condensed cream of Mushroom soup and half a can of milk then mix well.
- Let cool 15-20min in refrigerator before serving.
Here are some of our best. Pasta salad isn't just for summer – it's perfect for fall, too! Tonight, for a novel autumn meal, why not try this hearty Autumn Pasta Salad filled with rotisserie chicken, apples, and pears? Pasta is a good place to start (duh, it cooks fast). And the sheet pan method, where everything cooks at once in the same vessel, in the oven (out of sight, out of mind), means even the clumsiest cooks can manage.
So that’s going to wrap it up for this exceptional food autumn pasta recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
