Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, autumn pasta. One of my favorites. For mine, I will 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 current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Autumn Pasta is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook autumn pasta using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Autumn Pasta:
- Prepare 1 12oz Bag of Rainbow Twirl Pasta
- Prepare 2 can Campbell's Condensed Cream of Mushroom Soup
- Take 1/2 can 2 % MILK
- Make ready 2 1/2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
- Take 3 tbsp Margarine (or any butter of your choice)
- Get dash Granulated California Garlic
- Prepare dash Cracked Peppercorn
- Get 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 with this special food autumn pasta recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
