1 cup frozen vegetable seasoning blend, thawed and drained (such as McKenzie's)
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
3 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup preshredded Parmesan cheese
How to Make It
Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.
Heat a large nonstick skillet coated with cooking spray over high heat. Add mushrooms, and sauté 4 minutes or until tender. Add seasoning blend, and cook 1 minute. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened. Add spaghetti; toss well.
Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.