Vegetarian Italian Pasta Skillet Dinner Recipe!


Hello and welcome back to

I get a ton of emails asking why I never do more Vegetarian style recipes.  I guess since I’m not a Vegetarian I don’t really cater much to those.  This is not – Every once in awhile you will stumble across a post here at DGC that contain nothing but pasta or vegetables, but I’m a meat eater!

So for all the VEGANS out there, this one is for you!

Ingredients and Directions below



1  1/3
cups frozen sausage-style soy-protein crumbles
cup sliced fresh mushrooms
cup coarsely chopped onion (1 medium)
can (18.5 oz) Progresso™ Light Italian-style vegetable soup
cup uncooked bow-tie (farfalle) pasta (2 oz)
cups fresh baby spinach leaves
cup shredded mozzarella or Parmesan cheese (1 oz)


  • 1 In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
  • 2 Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
  • 3 Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.
[wpurp-searchable-recipe]Vegetarian Italian Pasta Skillet Dinner Recipe! – – – [/wpurp-searchable-recipe]
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