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Before you jump to Autumn Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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You can see results without removing foods from your diet or make huge changes at once. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Evidently, it’s not at all difficult to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to autumn pasta recipe. To cook autumn pasta you only need 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Autumn Pasta:

1. Prepare 1 12oz Bag of Rainbow Twirl Pasta
2. Prepare 2 can Campbell's Condensed Cream of Mushroom Soup
3. Take 1/2 can 2 % MILK
4. Get 2 1/2 cup Frozen Mixed Veggies ( I used a corn, pea, green bean, carrot mixture)
5. Get 3 tbsp Margarine (or any butter of your choice)
6. Provide dash Granulated California Garlic
7. Take dash Cracked Peppercorn
8. Provide dash Seasoned Salt
9. Prepare 2 tbsp Mediterranean Oil Mix

Instructions to make Autumn Pasta:

1. Bring large pot of water with 2 tablespoon oil to a boil. Add parsley flakes, garlic seasonings, and rainbow pasta noodles. Return to a steady boil for 9 minutes or until noodles are soft then strain out the water and return finished pasta to pot.
2. Meanwhile bring another smaller pot of water to a boiling point as well. Add your frozen veggies to this pot and cook for 5-10min or until vegetables are hot and completely unthawed.
3. Strain the veggies, melt in butter, dash with seasoning salt and pepper, mix well then combine veggies with pasta noodles into larger pot.
4. Pour in two cans Campbell's condensed cream of Mushroom soup and half a can of milk then mix well.
5. Let cool 15-20min in refrigerator before serving.

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