Spaghetti in Soupy Sauce

I've only recently discovered that some ready-made soups make great sauces for pasta. I'm sure people have been doing this forever...but it was a new discovery for me! I especially like the roasted red pepper and tomato soup for this.

The preparation is really simple and versatile. You can experiment with different soups, veggies, seasonings and pastas.

 Here's how I made the Spaghetti is Soupy Sauce last week.

For the sauce - Saute some onions & garlic in a little olive oil. Add leftover roasted red pepper & tomato soup. Add frozen peas and carrots. Seasonings I used were - salt, pinch of sugar, black pepper pwd, store-bought Italian Herb seasoning mix and some red pepper flakes. Once this simmers, add 1 wedge of Laughing Cow Garlic & Herb cheese. Stir till dissolved and well mixed with the soup.

In the meanwhile, cook the pasta per package directions. Drain (save about 1/2 to 1 cup of the cooking liquid) and return to pot. Immediately add the soupy sauce. If you use up all your sauce and the pasta seems kinda dry, use the saved cooking liquid as required. If the prepared sauce seems too much for the quantity of pasta, save it for later. Remember, the pasta will absorb some of the sauce, so if required, u can add some more sauce later.

Top with some grated parmesan cheese and serve with warm garlic bread.

This Spaghetti in Soupy Sauce goes to the Presto Pasta Night # 201, started by Ruth and hosted by Pia.