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creamy veggies and noodles

Creamy Veggies and Noodles

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

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

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • ½ cup diced carrots (about 3 large carrots)
  • 4 cloves garlic, minced
  • 3 cups vegetable broth (I like the “not-chicken” kind of broth)
  • 2 cups whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 8oz egg noodles
  • 1 cup corn (canned or frozen)
  • 1 cup peas (canned or frozen)
  • 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

Keywords: creamy veggies and noodles