Sausage, Mushroom and Edamame Pappardelle Recipe

Name: Sausage, Mushroom and Edamame Pappardelle
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 tsp (5 mL) olive oil; 4 lean ground turkey sausages, casings removed (3½ oz each); 3 cloves garlic, thinly sliced; 1 package sliced mixed mushrooms; 2 sprigs fresh oregano leaves; 1/4 tsp (1 mL) hot pepper flakes; 1 1/2 cups (375 mL) frozen edamame, thawed; 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup; 1/2 cup (125 mL) low fat (1%) milk; 1 package fresh lasagna noodles, cut into wide strips; 1/4 cup (60 mL) chopped fresh parsley

Ingredients

1 tsp (5 mL) olive oil
4 lean ground turkey sausages, casings removed (3½ oz each)
3 cloves garlic, thinly sliced
1 package sliced mixed mushrooms
2 sprigs fresh oregano leaves
1/4 tsp (1 mL) hot pepper flakes
1 1/2 cups (375 mL) frozen edamame, thawed
1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
1/2 cup (125 mL) low fat (1%) milk
1 package fresh lasagna noodles, cut into wide strips
1/4 cup (60 mL) chopped fresh parsley

	PREP TIME 15m	COOK TIME 12m	TOTAL TIME 27m
YIELD 4 servings

Instructions

In Dutch oven,heat oil over medium heat; cook sausages and garlic,breaking up with spoon,until browned,about 3 minutes. Add mushrooms,oregano,hot pepper flakes and pepper; cook,stirring,until softened.
Stir in edamame,condensed soup and milk; simmer until thickened,about 3 minutes.
In large saucepan of boiling water,cook pasta until tender,about 2 minutes; drain. Stir into soup mixture. Sprinkle with parsley.

Dinner