Creamy Vegetarian Pasta

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Here's a simple and quick vegetarian recipe. It's lacto-vegetarian. It only uses milk. It tastes really creamy and hearty, is easy to prepare and best of all, very inexpensive.

1 can Campbell's Cream of Asparagus Soup
(or similar vegetarian cream of asparagus soup)
1 soup can worth of low fat animal friendly milk
1/2 a box of pasta
6 cloves roughly chopped garlic
2 tbls spicy mustard
1 tsp paprika
1 tsp onion powder
2 tsp pepper
1 tsp olive oil
1/4 cup frozen carrots
1/3 cup frozen broccoli

Cook pasta according to package directions. Cook til not quite done though. Drain and set aside in a storage container to keep warm. Use a container big enough to store the entire dish in when you're done.

Add pasta pot back to warm burner and set to medium. Add soup and milk and bring to a strong simmer. Add frozen veg and continue to simmer five minutes more. Stirring occasionally.

Add pasta back to soup/veg pot. Adding slowly to thoroughly combine. Also add chopped garlic and olive oil. and simmer on medium high 3 minutes more stirring often.

Add spices. Stir. Remove from heat.

Serve immediately or add to storage container for later.

add your favorite beans for a heartier version. but with all the milk it's already a complete protein. it's also pretty low fat. and tastes great.

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