Blast From The Pasta
Fusilli, with far out flavor, man!
Whether you are cooking dinner for My Three Sons, lunch for the Partridges or brunch for the Brady’s, this recipe will feed an army. Any leftover? Just Leave them to Beaver!
A healthy homemade “hamburger helper” without meat!
This is fantastic on a cold or rainy night or anytime you need a comfy, homey and cosy meal!
Ingredients
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- 1 cup chopped onions
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- 1 cup chopped green peppers
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- 2 cups sliced fresh white mushrooms
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- 1 can of low-sodium diced tomatoes (28 oz)
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- 1 can condensed low-fat cream of celery soup
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- 1 can condensed low-sodium tomato soup
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- 1/2 cup 1% milk
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- 1-1/2 tsp dried oregano
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- 1 tsp chili powder
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- 1/2 tsp paprika
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- 1/ 4 tsp black pepper
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- 1/4 tsp crushed red pepper flakes
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- 8 oz whole grain fusilli pasta (about 3 cups dry)
- 340 gm pkg of Yves veggie ground round
Directions
Spray a large deep cooking pot with cooking spray. Cook green peppers, onions and mushrooms over medium heat about 3-4 minutes until softened.
Add dice tomatoes and their juice and tomato and celery soup. Mix well until combined. Add all of the remaining ingredients EXCEPT the veggie ground round and mix well.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Crumble the veggie ground round into the pot and mix well. Cover and simmer for 10 minutes. Serve hot.
Add dice tomatoes and their juice and tomato and celery soup. Mix well until combined. Add all of the remaining ingredients EXCEPT the veggie ground round and mix well.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Crumble the veggie ground round into the pot and mix well. Cover and simmer for 10 minutes. Serve hot.
Thank you to Susan Drews for submitting some of this fun and wild recipes
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