I usually harp on, try, and enjoy making everything from scratch but I only had fifteen minutes to get dressed, cook, and pack for an overnight. So I used tomato soup as the base for spaghetti sauce, and left over roasted asparagus, and quick cooking egg noodles.
1 can ready to serve Cambell's tomato soup
1 table spoon burgundy wine
1 table spoon cream cheese
chives and parsley to taste
1 1/2 cups egg noodles
roasted vegetables: asparagus, mushrooms, peppers, broccoli, spinach
(mix any or all)
olive oil
2 sauce pans
1 tablespoon
sieve
cork screw
1 mixing spoon
1. If your starting with raw vegetables drizzle with olive oil and put in the oven. (or take cooked out of the fridge.)
2. Pour soup into one of the sauce pans, drop in tablespoon of cream cheese, using same tablespoon pour in the burgundy. Mix in chives, and parsley over low heat.
3. Start at the same time the boiling water. Put in a pinch of salt. When the water starts boiling pour in noodles.
4. Remove vegetables from oven when tender, drain the noodles and mix both with the sauce.
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