watch video

From the cookbook: P is for Pasta   

Turn the oven to bake at 350 degrees. Toss the vegetables with enough olive oil to coat and some garlic salt. Arrange the vegetables flattish on a baking pan. Roast in oven for 45 minutes, stirring every 15. Put roasted vegetables in a bowl and add the can of soup (the more generic the brand the better) along with the basil and oregano. You may want to add a half a can of water. Make sure not to add too much. Blend the mixture COARSELY, until it is the consistency of mashed potatoes. A hand blender works best. I would use a hand masher before a regular blender. Pureeing will make it too liquidy! Don't do it.

Note: One time I was hungry and didn't have much in the house and didn't want to go out. Necessity being the mother of invention and desperation being the father, I made up this dish using whatever I could find rather than the nice fresh ingredients I prefer to use. It came out great and now I make it all the time, with the same ingredients of desperation.

This goes great tossed with pasta drained over frozen peas, or as a dip with pita or fried ravioli, or as a spread for sandwiches, or just right out of the bowl! Served hot or cold, it's orangenious!

ingredients(s): oregano, onion, carrot, basil, condensed tomato soup,

RETURN TO ALL RECIPES