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Creamy Veggies and Noodles

Creamy Veggies and Noodles: Cozy Comfort Food for All

Creamy Veggies and Noodles is a cozy vegetarian dish that offers warmth and satisfaction, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to use vegetable oil for a neutral flavor.
  • 1 medium Onion Shallots can be used if you prefer a milder taste.
  • 1 stalk Celery You can skip it if it’s not on hand.
  • 2 medium Carrots Substituting with bell peppers gives a different flavor twist.
  • 2 cloves Garlic Both fresh and powdered garlic work wonders.
For the Flavor
  • 1 teaspoon Thyme Italian seasoning makes a perfect substitute.
  • 1 teaspoon Paprika Cayenne pepper can be used for a spicier kick.
  • 1 teaspoon Turmeric Omit if you don’t have it on hand.
For the Noodles
  • 4 cups Vegetable Broth "not-chicken" style broth enhances the taste.
  • 8 ounces Egg Noodles Opt for vegan-friendly egg noodles or gluten-free pasta.
For the Extras
  • 1 cup Frozen Peas Mixed frozen vegetables are a great substitute too.
  • 1 cup Evaporated Milk Swap for dairy-free half-and-half for a vegan version.

Equipment

  • Dutch oven
  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat for about 30 seconds.
  2. Add 1 diced onion, 1 chopped celery stalk, and 2 sliced carrots to the pot. Sauté for 8-10 minutes until vegetables become tender.
  3. Stir in 2 minced garlic cloves, 1 teaspoon of thyme, 1 teaspoon of paprika, and 1 teaspoon of turmeric. Cook for an additional minute.
  4. Pour in 4 cups of vegetable broth and bring to a vigorous boil for about 3-4 minutes.
  5. Stir in 8 ounces of egg noodles along with 1 cup each of frozen peas and corn. Lower the heat to a simmer and cook for 6-7 minutes.
  6. Remove from heat and gradually stir in 1 cup of evaporated milk.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently with a splash of water.