Recipe by Campbell's Kitchen
"This quick and easy vegetarian pasta is creamy and satisfying any night of the week."
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uncooked corkscrew-shaped pasta
V8® 100% Vegetable Juice
1 (10.75 ounce) can
Campbell's® Condensed 98% Fat Free Cream of Celery Soup
ground black pepper
I substituted canned Italian spiced tomatoes for the V8 and added red pepper flakes and mustard for more flavor.
I cooked the pasta in 1litre of vegetable stock.
Instead of celery soup, I used mushroom soup.
I added a splash worcester sauce and dark soya sauce, added crush black pepper and used 1 tin of chopped tomatoes rather than the V8 juice.
But it still felt like it was missing something.
Pretty bland and tasteless.
Could use a little bit more flavor, so get creative with the spices and the vegetables. But great base for a perfect vegetarian alternative
loved this! it gets 4 stars only because as written, the recipe is a little bland. Our trick to fix it up was to add about a tablespoon of prepared mustard-- gives the sauce just the zing it needs. my husband claims it tastes like ravioli sauce from a certain italian restaurant & everyone ate the veggies without complaint. This is a keeper!
This was okay. I had to use tomato juice instead of V8 because I do not drink it and did not want to buy a case or a big bottle of it. I do not know if this made a difference. It was also a little bland. I might try again with more spices and because it was easy to make.
It was ok. Next time I think I would add some more spices and some hot sauce. On the bright side my kids loved it! If I make it again for them I will add more veggies and keep it bland
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