Bake: Prepare one packet mushroom soup as directed on the packet; keep aside. Saute 2 chopped garlic cloves and 2 finely chopped onions; fry until translucent. Add 2 cups chopped broccoli florets, 1 chopped carrot, 1 cup chopped mushrooms and 1 deseeded and chopped red bell pepper; saute for a few minutes. Add the mushroom soup; season and bring it to a boil. Boil 11.2 cups fusilli (corkscrew) pasta; drain and mix with the vegetable sauce. Pour the contents into an oven-proof dish; top with breadcrumbs and a few blobs of butter. Bake in a preheated oven at 160.C for about 20 minutes until it is golden on top. Serves 4.
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