Autumn Pasta I love pasta and this pasta is amazing. With its shape and colours, it really resembles the tree leaves in the fall. 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.

Ingredients of Autumn Pasta

  1. It's 1 of 12oz Bag of Rainbow Twirl Pasta.
  2. It's 2 can of Campbell's Condensed Cream of Mushroom Soup.
  3. It's 1/2 can of 2 % MILK.
  4. It's 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. It's dash of Granulated California Garlic.
  7. You need dash of Cracked Peppercorn.
  8. It's dash of Seasoned Salt.
  9. You need 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..

Unfortunately this Autumn Crunch Pasta Salad doesn't sit or store well once dressed. The dressing will wilt the spinach, the apples begin to brown, and the pecans get soggy once dressed. The salad can be made in advance as long as everything is stored separately and the apple is cut right before enjoying. Not only is this dish simple to make with jarred ingredients, but it also tastes like autumn. 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.

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