Easiest Way to Cook Delicious Autumn Pasta

Autumn Pasta. Read Customer Reviews & Find Best Sellers. This Autumn Mushroom Pasta features woody chanterelles, earthy Parmiagino-Reggiano, and fragrant pine nuts. Perfect with a glass of Italian red wine!

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. Autumn is the time of year to fully embrace Southern comfort food. And what could possibly be heartier and more delicious than fall pasta dishes? You can have Autumn Pasta using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Autumn Pasta

1. It's of 12oz Bag of Rainbow Twirl Pasta.
2. You need of Campbell's Condensed Cream of Mushroom Soup.
3. It's of 2 % MILK.
4. Prepare of Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture).
5. You need of Margarine (or any butter of your choice).
6. Prepare of Granulated California Garlic.
7. It's of Cracked Peppercorn.
8. It's of Seasoned Salt.
9. Prepare of Mediterranean Oil Mix.

Whether you're in the mood for pasta tossed with chicken, vegetables, or a warm and simple pasta bake, there's truly something for everyone to enjoy. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. Go full-throttle on fall with this vegan pumpkin pasta. You don't need animal products to make this creamy, low-fat sauce, and can make the dish with pasta shells, bow-ties or any shape you prefer.

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..

Carnivores can also add sausage for that little extra something. Whip this up after carving your Jack-o-Lanterns or to rev up for Thanksgiving. 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. Here are some of our best.