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!
Ingredients
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon turmeric
- 4 cups vegetable broth (I like this “not-chicken” style broth)
- 8oz egg noodles
- 1 cup corn (canned or frozen)
- 1 cup peas (canned or frozen)
- 1 cup evaporated milk
- 1 teaspoon salt (or to taste)
Instructions
- In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
- Add the onion, celery, and carrots to the pot and cook for 8-10 minutes until the vegetables are tender.
- Add the garlic, thyme, paprika, and turmeric and cook for 1 minute.
- Add the broth and bring it to a boil.
- Add the egg noodles, corn, and peas.
- Cook for 6-7 minutes until the egg noodles are tender. (I recommend slightly undercooking the noodles as they’ll continue to soften in the broth.)
- Remove from heat, stir in the milk, and add salt to taste.
Keywords: creamy veggies and noodles