Easy Creamy Pasta with Veggies

This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  dry  fusilli or 2 1⁄2 cups rotini pasta
• 1 (16 ounce) bag  california-blend frozen vegetables (mixed broccoli, cauliflower and carrots)
• 1 (10 3/4ounce) can  cream of mushroom soup (or your favourite creamed soup)
• 3⁄4 cup milk
• 1⁄2 cup  freshly grated parmesan cheese
• 1 1⁄2 tablespoons mustard (preferably dijon)
• 1 (3 ounce) package cream cheese, softened
•  salt and black pepper

Directions

1. Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
2. Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
3. Drain pasta and veggies in colander.
4. In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
5. Once mixture is smooth, add veggies and pasta into sauce.
6. Heat until mixture is combined and warmed through, stirring frequently.
7. Taste; add salt and pepper if desired; serve.