Picture it: A weeknight, I had not idea what I was going to make for supper, I looked at the contents of our pantry and saw dry penne noodles, green peas, and Campbell’s soup, I looked in the refrigerator and saw carrots, celery, and leeks. From there an idea was born. Penne with Carrots and Peas is a very easy, user-friendly dinner that your family will love. This dish has a very neutral flavor with just enough wow factor to make it a repeat recipe. You can spice it up or tone it down any way you want, don’t let me stand in the way of your creativity.:)
Cooking Tip: Never let a follow-along recipe stand in the way of your creativity. Follow your instincts when it comes to cooking.
The Ingredients: 12 oz. penne, 3 large carrots, 3 stalks celery, 1 leek (minced), 15 oz. green peas (canned or frozen), 1 10 oz. can condensed soup (cheddar cheese or cream of chicken), 1/2 to 3/4 cup water, 1/2 tsp. black pepper, 1 tsp. basil, 1 vegetable bouillon, 2 tbsp. olive oil, 1 tbsp. butter.
Bring a large pot of water to a boil, add the bouillon and penne, cook for ten minutes while you make the sauce. Slice the carrots into equal pieces. In a large saucepan over high heat, saute the carrots with half of the butter and olive oil for ten minutes. Dice the celery and add it in, saute for an additional five minutes. Reduce the heat to medium, add the condensed soup and water, stir until the soup thins. Add the minced leek, green peas, and spices, mixing well. When the sauce begins bubbling, remove it from the heat and add it and the cooked noodles to a large serving bowl. Serves 6-8.