Best Vegeroni Recipes

VEGERONI

Vegeroni image

This is one of those recipes ou can make from the pantry with next to nothing. Easy! You can use any sort of cream tinned soup. Mum used to do it with a tin of cut asparagus too instead of the frozen veg. Obviously this is not Haute cuisine, but if you want something quick and filling with limited resources, this is it!

Provided by Juliet from SA

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

250 g pasta (my mum always used the three coloured stuff)
1 (440 g) can cream of asparagus soup
1/2 cup grated cheese
1 -2 cup frozen mixed vegetables

Steps:

Pre-heat oven to 180 celcius.
Cook pasta with frozen veg in big pot of boiling water.
Drain pasta & veg, and return to pot.
Mix in can of soup, and transfer to casserole/baking dish.
Sprinkle with grated cheese and bake for 10-15 min (until it looks good enough to eat!).

Nutrition Facts : Calories 390.9, Fat 8.3, SaturatedFat 3.3, Cholesterol 13.4, Sodium 894.1, Carbohydrate 64.9, Fiber 4.7, Sugar 2.5, Protein 14.8

CHICKPEA AND MUSHROOM VEGERONI BOW TIES.

Chickpea and Mushroom Vegeroni Bow Ties. image

A delicious, light and healthy meal that can be for a light lunch, or served with salad and bread for dinner. The reference to bow ties is the shape of the pasta, and is the multi coloured vegeroni ones, but you can use anything you like.

Provided by Lorelle in Australia

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

500 g vegeroni bow tie pasta
200 g mushrooms, sliced
1 large zucchini
1 tablespoon anchovy, chopped (optional)
1 (300 g) can chickpeas, drained
1 (425 g) can tomatoes, crushed
1/2 cup spring onion, chopped (shallots)
2 tablespoons grated parmesan cheese
1/2 cup chopped fresh parsley

Steps:

Place pasta in a large pot of boiling, salted water and cook until al dente, then drain.
Meanwhile, heat a small non-stick pan and pan fry the muchrooms, zucchini and anchovies for 5 minutes until soft. Add the chickpeas and tomatoes and simmer for 15 minutes. Add spring onions, parmesan cheese and parsley.
Toss the drained pasta with the tomato mixture and serve in a large serving bowl. Garnish with more chopped parsley and a sprinkling of black pepper if desired.

Nutrition Facts : Calories 627.3, Fat 7.8, SaturatedFat 2.1, Cholesterol 107.2, Sodium 308.4, Carbohydrate 115.3, Fiber 10.4, Sugar 8.2, Protein 25.8

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