Grilled Vegetable & Wild Mushroom Pasta

  • Prep Time 15 min
  • Total Time 30
  • Serves: 4

Ingredients

  • ½ bunch asparagus, trimmed
  • 1 small eggplant, cut into ¾-in. (2-cm) thick rounds
  • 1 small red pepper, seeded and halved
  • 1 small yellow pepper, seeded and halved
  • 1 small zucchini, seeded and halved length-wise
  • 3 tbsp olive oil 45 ml
  • 8 oz whole-wheat pasta, cooked according to package directions 250 g
  • 1 container Sensations by Compliments Gourmet Mushroom Medley Soup 625 ml
  • 2 tbsp grated Parmigiano Reggiano 30 ml

Directions

  • Step 1

    Brush veggies with olive oil. Grill on barbecue or grill pan preheated to medium heat, about 10 min., turning occasionally, until softened and lightly charred. Remove from grill or pan. When cool enough to handle, slice veggies into bite-sized pieces. Reserve a quarter of the veggies for garnish.

  • Step 2

    In large saucepan, combine the Sensations by Compliments Gourmet Mushroom Medley Soup and three quarters of the grilled vegetables; simmer until heated through. Stir pasta into saucepan mixture and cook 2 min. until heated through. Divide pasta mixture evenly among 4 plates, top with reserved veggies and sprinkle with cheese.

Tip

Roasted vegetables also work well in this recipe. If you don't have leftovers, make a batch with our honey roasted root vegetables recipe

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 470 g
  • Fat 18 g
  • Saturated Fat 5 g
  • Carbs 15 g
  • Sugar 9 g
  • Protein 13 g
  • Cholesterol 15 mg
  • Fibre 11 g
  • Sodium 710 mg