THE BEST CREAMY VEGGIES AND NOODLES
THE BEST CREAMY VEGGIES AND NOODLES
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| THE BEST CREAMY VEGGIES AND NOODLES |
This vegetarian dish is made with creamy egg noodles and plenty of veggies for a rich and delicious comfort food. It’s perfect for an easy weeknight meal!
SCALE 1X2X3X
INGREDIENTS
1. 2 stalks celery, diced
2. ½ cup diced carrots (about 3 large carrots)
3. 4 cloves garlic, minced
4. 3 cups vegetable broth (I like the “not-chicken” kind of broth)
5. 2 cups whole milk
6. 1/2 teaspoon dried thyme
7. 1 tablespoon olive oil
8. 1 yellow onion, diced
9. 1/2 teaspoon paprika
10. 8oz egg noodles
11. 1 cup corn (canned or frozen)
12. 1 cup peas (canned or frozen)
13. 1 teaspoon salt (or to taste)
INSTRUCTIONS
1. In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
2. Add the onion, celery, and carrots to the pot and cook for 6-7 minutes until the vegetables are tender.
3. Add the garlic and cook for 30 seconds.
4. Add the broth and bring to a boil.
5. Add the thyme, paprika, egg noodles, corn, and peas.
6. Return to a boil then reduce to a simmer, add milk, and cook for 10-15 minutes until the noodles are tender and the mixture has thickened.
7. Add salt, plus more if needed.
8. Let sit for 8-10 minutes before serving, to allow it to continue to thicken
