Blast From The Pasta (adapted from Crazy Plates)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup chopped onions1 cup chopped green peppers2 cups sliced fresh white mushrooms1 can of low-sodium diced tomatoes (28 oz)1 can condensed low-fat cream of celery soup1 can condensed low-sodium tomato soup1/2 cup 1% milk1-1/2 tsp dried oregano1 tsp chili powder1/2 tsp paprika1/ 4 tsp black pepper1/4 tsp crushed red pepper flakes8 oz whole grain fusilli pasta (about 3 cups dry) 340 gm pkg of Yves veggie ground round
Spray a large deep cooking pot with cooking spray. Cook green peppers, onions and mushrooms over medium heat about 3-4 minutes until softened.
Add dice tomatoes and their juice and tomato and celery soup. Mix well until combined. Add all of the remaining ingredients EXCEPT the veggie ground round and mix well.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Crumble the veggie ground round into the pot and mix well. Cover and simmer for 10 minutes. Serve hot.
Each serving weighs about 290 grams.
Number of Servings: 8
Recipe submitted by SparkPeople user GOINGFOR20.
Add dice tomatoes and their juice and tomato and celery soup. Mix well until combined. Add all of the remaining ingredients EXCEPT the veggie ground round and mix well.
Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
Crumble the veggie ground round into the pot and mix well. Cover and simmer for 10 minutes. Serve hot.
Each serving weighs about 290 grams.
Number of Servings: 8
Recipe submitted by SparkPeople user GOINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 1.8 g
- Cholesterol: 2.3 mg
- Sodium: 547.1 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 7.0 g
- Protein: 14.8 g
Member Reviews