- 2 1/2 cups uncooked corkscrew-shaped pasta (rotini)
- 1 1/2 cups fresh or frozen broccoli flowerets
- 1 1/2 cups fresh or frozen cauliflowerets
- 2 medium carrots, cut into 2-inch strips
- 1/3 cup cream cheese or cream cheese with chives, softened
- 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
- 3/4 cup milk
- 2 tablespoons Dijon-style mustard
- 1/8 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 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.
- 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.