A creamy vegetarian delight that takes just 20 minutes to make, our roasted vegetable pasta is the perfect weekday meal. Using Campbell’s Condensed Cream of Mushroom Soup, it’s a quick and easy dish the whole family will enjoy.

Serves 4

Ingredients

• 1 tbsp vegetable oil
• 2 red onions, cut into thin wedges
• 2 fat garlic cloves, crushed (optional)
• 1 red pepper, deseeded and cut into thin strips
• 1 orange pepper, deseeded and cut into thin strips
• 350g fusilli pasta, or other pasta shapes
• 1 small head broccoli, about 300g, cut into small florets
• 1 295g can Campbell’sCondensed Cream of Mushroom Soup
• 300ml / ½ pint semi skimmed milk (or water)
• 75g Gruyere cheese, finely grated

 Instructions

1. Preheat the oven to 220°C/Gas mark 7. Drizzle the vegetable oil into a large roasting tin and toss in the onions, garlic and peppers.
2. Season with salt and freshly ground black pepper and roast for 20 minutes.
3. Meanwhile, bring a large pan of lightly salted boiling water to the boil and cook the pasta for 8-9 minutes.
4. Add the broccoli and cook for a further 2-3 minutes or until the broccoli is only just tender. Drain well and tip into the roasting tin.
5. Mix the Campbell’sCondensed Cream of Mushroom Soup, milk or water and Gruyere cheese together in the warm pasta pan and heat gently until warmed through.
6. Stir into the roasted vegetable mixture and serve with a green salad.