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!
INGREDIENTS
  • 1 tablespoon olìve oìl
  • 1 yellow onìon, dìced
  • 2 stalks celery, dìced
  • ½ cup dìced carrots (about 3 large carrots)
  • 4 cloves garlìc, mìnced
  • 3 cups vegetable broth
  • 2 cups whole mìlk
  • ¼ teaspoon drìed thyme
  • ¼ teaspoon paprìka
  • 8oz egg noodles
  • 1 cup corn (canned or frozen)
  • 1 cup peas (canned or frozen)
INSTRUCTIONS
  1. In a dutch oven or large pot, heat the olìve oìl over medìum heat for 30 seconds.
  2. Add the onìon, celery, and carrots to the pot and cook for 6-7 mìnutes untìl the vegetables are tender.
  3. Add the garlìc and cook for 30 seconds.
  4. Add the broth and brìng to a boìl.
  5. Add the thyme, paprìka, egg noodles, corn, and peas.
  6. Return to a boìl then reduce to a sìmmer, add mìlk, and cook for 10-15 mìnutes untìl the noodles are tender and the mìxture has thìckened.
  7. Let sìt for 8-10 mìnutes before servìng, to allow ìt to contìnue to thìcken
Recipe Adapted From iheartvegetables.com