Vegetarian

Blast From The Pasta (adapted from Crazy Plates) is for Dinner.

Blast From The Pasta (adapted from Crazy Plates) takes 15 minutes to prepare.

Blast From The Pasta (adapted from Crazy Plates) takes 30 minutes to cook.

Blast From The Pasta (adapted from Crazy Plates) makes 8 servings.

The ingredients for Blast From The Pasta (adapted from Crazy Plates) are:

1 cup chopped onions
1 cup chopped green peppers
2 cups sliced fresh white mushrooms
1 can of low-sodium diced tomatoes (28 oz)
1 can condensed low-fat cream of celery soup
1 can condensed low-sodium tomato soup
1/2 cup 1% milk
1-1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp paprika
1/ 4 tsp black pepper
1/4 tsp crushed red pepper flakes
8 oz whole grain fusilli pasta (about 3 cups dry)
340 gm pkg of Yves veggie ground round

Here is how you make Blast From The Pasta (adapted from Crazy Plates):

Spray a large deep cooking pot with cooking spray. Cook green peppers, onions and mushrooms over medium heat about 3-4 minutes until softened. Add dice tomatoes and their juice and tomato and celery soup. Mix well until combined. Add all of the remaining ingredients EXCEPT the veggie ground round and mix well. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Crumble the veggie ground round into the pot and mix well. Cover and simmer for 10 minutes. Serve hot. Each serving weighs about 290 grams. Number of Servings: 8Recipe submitted by SparkPeople user GOINGFOR20.

The nutritional information for Blast From The Pasta (adapted from Crazy Plates) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 234.9

• Total Fat: 1.8 g
• Cholesterol: 2.3 mg
• Sodium: 547.1 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 7.0 g
• Protein: 14.8 g

The dietary needs meet for Blast From The Pasta (adapted from Crazy Plates) is Vegetarian