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."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:


  • 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.

Questions & Replies

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  1. RecipeNut
    This is a delicious side dish or main dish meal. I made it as both. For a maindish I added 2 cups of cooked chicken and went with just one tablespoon of the mustard. Very easy to make with alot of flavor. Thank you Lennie ; )
  2. I Cook Therefore I
    If I was rating this based on taste alone it would be three stars, it was just very bland for our tastes, and I followed directions exactly. I think when I try this again I will add some more seasonings to spice it up a bit. However BIG five stars based on time and ease alone, this was just SUPER easy, and it made a nice filling meal for DH and I. Thanks for posting this really was a great idea.
  3. craftymama
    This was very yummy! I made as directed with the exception of parmesan cheese. I used sharp cheddar because I am trying to keep kosher and I am having a really hard time finding kosher cheeses. Thanks for sharing this is a keeper!
  4. Terri Newell
    I made this to go with baked chicken. It was very easy and delicious. The leftovers tasted good reheated, although it thickened up in the fridge overnight, from the starch.
  5. KayBeeOakdale
    I followed the recipe exactly as written. This was so yummy; definitely a keeper and I'll be making it often. Thanks, Lennie.


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