Creamy Veggie Pasta Delight
Indulge in this Creamy Veggie Pasta Delight, a versatile dish that serves as an excellent side for grilled chicken or pork chops but can also shine as a satisfying vegetarian main course. Packed with a colorful medley of vegetables, it's a simple yet hearty recipe that can be easily customized. For those with leftovers, feel free to toss in diced ham, turkey, or chicken to create a delightful one-dish meal that the entire family will love. Whether it's a cozy weeknight dinner or a potluck gathering, this creamy pasta is sure to be a hit!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
dry pasta (fusilli or rotini)
2 1/2 cups (uncooked)
California-blend frozen vegetables
1 (16 ounce) bag (frozen (mixed broccoli, cauliflower, and carrots))
cream of mushroom soup
1 (10 3/4 ounce) can (or your favorite creamed soup)
milk
3/4 cup (whole or low-fat)
freshly grated parmesan cheese
1/2 cup (to taste)
mustard
1 1/2 tablespoons (preferably dijon)
cream cheese
1 (3 ounce) package (softened)
salt
to taste
black pepper
to taste
Instructions
1
Note: Fresh vegetables can be substituted for frozen veggies. Use 1 1/2 cups of fresh broccoli florets, 1 1/2 cups of fresh cauliflower florets, and 1 cup of sliced fresh carrots.
2
Bring a large saucepan of salted water to a rolling boil. Cook the dry pasta according to the package directions.
3
During the last five minutes of cooking, add the frozen vegetables to the boiling pasta water.
4
Once cooked, drain the pasta and vegetables in a colander and set aside.
5
In the same saucepan, over low heat, combine the cream of mushroom soup, milk, grated parmesan, and dijon mustard. Whisk until the mixture is smooth.
6
Add the softened cream cheese to the saucepan, whisking frequently until it is fully melted and incorporated into the sauce.
7
Once the sauce is creamy and well-blended, gently fold in the drained pasta and vegetables, stirring until well coated.
8
Continue to heat the mixture over low heat until it is warmed through, stirring occasionally.
9
Taste the dish and season with salt and black pepper as desired before serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Veggie Pasta Delight?
It is a versatile, hearty pasta dish featuring a medley of vegetables in a rich, creamy sauce made with cream cheese and parmesan.
Can I use fresh vegetables instead of frozen?
Yes, you can substitute frozen veggies with 1 1/2 cups of fresh broccoli florets, 1 1/2 cups of fresh cauliflower florets, and 1 cup of sliced fresh carrots.
What type of pasta is best for this recipe?
Dry fusilli or rotini are recommended as they hold the creamy sauce well.
Is this recipe vegetarian?
Yes, the base recipe is vegetarian, though it can be customized with meat if desired.
How many servings does this recipe make?
This recipe makes approximately 6 servings.
What kind of frozen vegetable blend should I use?
A 16-ounce bag of California-blend frozen vegetables, which typically contains broccoli, cauliflower, and carrots, is ideal.
When do I add the frozen vegetables to the pasta?
Add the frozen vegetables to the boiling pasta water during the last five minutes of the pasta's cooking time.
What is in the creamy sauce?
The sauce is made from cream of mushroom soup, milk, grated parmesan, dijon mustard, and cream cheese.
Can I use a different type of soup?
Yes, you can use cream of mushroom or your favorite creamed soup substitute.
What type of milk can I use?
You can use either whole milk or low-fat milk for the sauce.
How much cream cheese is needed?
The recipe calls for one 3-ounce package of softened cream cheese.
Why do I need to soften the cream cheese?
Softening the cream cheese allows it to melt more quickly and incorporate smoothly into the sauce.
What kind of mustard should I use?
Dijon mustard is preferred for its tangy flavor profile.
Can I add meat to this dish?
Absolutely. You can stir in diced ham, turkey, or chicken to turn it into a meat-based one-dish meal.
What are some serving suggestions for this pasta?
It can be served as a vegetarian main course or as a side dish for grilled chicken or pork chops.
How do I prepare the sauce?
Whisk the soup, milk, parmesan, and mustard over low heat until smooth, then whisk in the softened cream cheese until melted.
Should I salt the pasta water?
Yes, bring a large saucepan of salted water to a rolling boil before adding the pasta.
How do I season the finished dish?
Taste the dish after combining the sauce, pasta, and vegetables, then add salt and black pepper to taste.
Is this a good recipe for potlucks?
Yes, its creamy texture and crowd-pleasing flavors make it a great choice for potluck gatherings.
What heat setting should I use for the sauce?
The sauce should be prepared and heated over low heat to prevent burning and ensure a smooth texture.
Can I use pre-grated parmesan?
The recipe suggests freshly grated parmesan for the best flavor and melting properties.
How do I combine the pasta and sauce?
Gently fold the drained pasta and vegetables into the creamy sauce until they are well coated.
Can I use a different vegetable mix?
Yes, the recipe is easily customized with any vegetables you prefer.
What size can of soup is required?
One 10 3/4 ounce can of creamed soup is needed.
Is this recipe quick to make?
Yes, since the vegetables cook with the pasta, it is an efficient and quick meal to prepare.
How much mustard is used?
The recipe calls for 1 1/2 tablespoons of mustard.
Does this recipe work for picky eaters?
Yes, the creamy cheese sauce is generally very family-friendly and well-liked by children.
How much pasta do I need?
You will need 2 1/2 cups of uncooked dry pasta.
Can I use different types of cheese?
While parmesan and cream cheese are specified, you could experiment with other melting cheeses for different flavors.
What should the final consistency be?
The final dish should be creamy and well-blended with the pasta and vegetables thoroughly coated in sauce.