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Vegetable Rotini with Dijon Cheese Sauce

Rated as 3 out of 5 Stars

"Corkscrew pasta, broccoli, cauliflower and carrots are cloaked in a cheesy sauce. This delicious and easy one-pan dinner will disappear at the table!"
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40 m servings 287 cals
Original recipe yields 6 servings


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  1. Prepare the pasta according to the package directions in a 4-quart saucepan. Add the broccoli, cauliflower and carrots during the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander.
  2. Stir the cream cheese in the saucepan until smooth. Stir in the soup, milk, mustard, black pepper and Parmesan cheese. Return the pasta mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling, stirring often.


  • Tip: Substitute 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots) for the fresh vegetables.

Nutrition Facts

Per Serving: 287 calories; 9.5 g fat; 38.9 g carbohydrates; 11.2 g protein; 25 mg cholesterol; 644 mg sodium. Full nutrition

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This was weird, but oddly enough a few family members liked it. It has a really strong mustard taste, so you may want to adjust the amount to taste. I found the sauce a little gloppy and thick...