Easy Creamy Pasta with Veggies

Recipe by Lennie
READY IN: 30mins


  • 2 12
    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 3/4 ounce) can cream of mushroom soup (or your favourite creamed soup)
  • 34
    cup milk
  • 12
    cup freshly grated parmesan cheese
  • 1 12
    tablespoons mustard (preferably dijon)
  • 1
    (3 ounce) package cream cheese, softened
  • salt and black pepper


  • 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.
  • 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.
  • Drain pasta and veggies in colander.
  • In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
  • Once mixture is smooth, add veggies and pasta into sauce.
  • Heat until mixture is combined and warmed through, stirring frequently.
  • Taste; add salt and pepper if desired; serve.