Autumn Pasta

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

1. Bring large pot of water with 2 tablespoon oil to a boil.
2. Add parsley flakes, garlic seasonings, and rainbow pasta noodles.
3. Return to a steady boil for 9 minutes or until noodles are soft then strain out the water and return finished pasta to pot.
4. Meanwhile bring another smaller pot of water to a boiling point as well.
5. Add your frozen veggies to this pot and cook for 5-10min or until vegetables are hot and completely unthawed.
6. Strain the veggies, melt in butter, dash with seasoning salt and pepper, mix well then combine veggies with pasta noodles into larger pot.
7. Pour in two cans Campbell's condensed cream of Mushroom soup and half a can of milk then mix well.
8. Let cool 15-20min in refrigerator before serving.

pasta, campbells condensed cream, milk, corn, margarine, california garlic, salt, mediterranean oil

Taken from cookpad.com/us/recipes/349050-autumn-pasta (may not work)