Grilled Vegetable and Wild Mushroom Pasta

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4


  1. ½ bunch asparagus, trimmed
  2. 1 small eggplant, cut into ¾ -in. (2-cm) thick rounds
  3. 2 small peppers (1 red & 1 yellow), seeded and halved
  4. 1 small zucchini, seeded and halved lengthwise
  5. 3 tbsp (45 mL) olive oil
  6. 8 oz (250 g) whole-wheat pasta, cooked according to package directions
  7. 1 container (625 mL) Sensations by Compliments Gourmet Mushroom Medley Soup
  8. 2 tbsp (30 mL) grated Parmigiano Reggiano


  1. Brush veggies with olive oil. Grill on barbecue or grill pan preheated to medium heat, about 10 min., turning occasionally, until softened and lightly charred. 
  2. Remove from grill or pan. When cool enough to handle, slice veggies into bite-sized pieces. Reserve a quarter of the veggies for garnish.
  3. In large saucepan, combine the soup and three quarters of the grilled vegetables; simmer until heated through. Stir pasta into saucepan mixture and cook 2 min. until heated through. 
  4. Divide pasta mixture evenly among 4 plates, top with reserved veggies and sprinkle with cheese.