Blast From The Pasta (adapted from Crazy Plates)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Blast From The Pasta (adapted from Crazy Plates) calories by ingredient
Introduction
This is my tweaked veggie version of this comfort-food dinner from one of my favourite cookbooks "Crazy Plates"A healthy homemade "hamburger helper" without meat!
This is fantastic on a cold or rainy night or anytime you need a comfy, homey and cosy meal! This is my tweaked veggie version of this comfort-food dinner from one of my favourite cookbooks "Crazy Plates"
A healthy homemade "hamburger helper" without meat!
This is fantastic on a cold or rainy night or anytime you need a comfy, homey and cosy meal!
Number of Servings: 8
Ingredients
-
1 cup chopped onions
1 cup chopped green peppers
2 cups sliced fresh white mushrooms
1 can of low-sodium diced tomatoes (28 oz)
1 can condensed low-fat cream of celery soup
1 can condensed low-sodium tomato soup
1/2 cup 1% milk
1-1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp paprika
1/ 4 tsp black pepper
1/4 tsp crushed red pepper flakes
8 oz whole grain fusilli pasta (about 3 cups dry)
340 gm pkg of Yves veggie ground round
Directions
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.