1 (16 ounce) package shell pasta
2 tablespoons olive oil
2 tablespoons Italian-style seasoning
1 onion, chopped
1 medium head cabbage, sliced
1 cup diced celery
2 tablespoons Italian-style seasoning
2 teaspoons dried oregano
2 tablespoons dried basil
1 tablespoon dried marjoram
1 (15 ounce) can mushroom sauce
1 carrot, sliced
1 medium head broccoli - stems removed
1 medium head cauliflower - stems removed
1 large bagel, cut in half
1 (8 ounce) can mushroom soup
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 cup cooked and chopped mushrooms
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large skillet, heat oil over medium heat. Add garlic and saute until golden brown; stir in onion and saute until soft. Gradually mix in pasta, cabbage, onion, celery, Italian-style seasoning, oregano, basil, marjoram, mushrooms and mushroom sauce. Continue to cook until vegetables are tender and sauces are hot.
Add vegetable broth and adjust seasonings a little with vegetables. Add cooked and chopped mushrooms, stir. Add carrot and broccoli, sprinkle with mushrooms and toss with mushrooms. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
The pecansFX versions That looked more tart. Smoother butter icing.
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