Vegetable Rotini with Dijon Cheese Sauce

Vegetable Rotini with Dijon Cheese Sauce

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"Corkscrew pasta, broccoli, cauliflower and carrots are cloaked in a cheesy sauce. This delicious and easy one-pan dinner will disappear at the table!"
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40 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Prepare the pasta according to the package directions in a 4-quart saucepan. Add the broccoli, cauliflower and carrots during the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander.
  2. Stir the cream cheese in the saucepan until smooth. Stir in the soup, milk, mustard, black pepper and Parmesan cheese. Return the pasta mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling, stirring often.


  • Tip: Substitute 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots) for the fresh vegetables.


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This was weird, but oddly enough a few family members liked it. It has a really strong mustard taste, so you may want to adjust the amount to taste. I found the sauce a little gloppy and thick...