Creamy Veggies and Noodles #healthyfood #dietketo #breakfast #food

This vegan dish is made with velvety egg noodles and a lot of veggies for a rich and tasty solace nourishment. It's ideal for a simple weeknight dinner!

I wasn't actually certain what to call this formula. It's similar to within a pot pie however with egg noodles as the base as opposed to a baked good outside layer. It's additionally somewhat like a smooth vegetable chowder. Or on the other hand possibly it's a chicken-less chicken and noodles style dish? I truly don't have the foggiest idea what to call it however what I can be sure of is that this formula is heavenly.

These smooth veggies and noodles are a tasty solace nourishment. I adore how the winter season is a reason to make unlimited bunches of soups and stews like this one. The egg noodles are covered in a rich and velvety sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your wash room for quite a long time.

In the event that you need to make a without dairy form, you can substitute the entire milk for a veggie lover cream. I attempted this with Ripple's sans dairy cream and it was similarly as delectable as entire milk. I seldom have milk in my cooler yet this formula made it worth hurrying to the store to get a quart! Remember, this formula contains egg noodles so on the off chance that you needed to make this totally veggie lover, you'd have to substitute the noodles too.

Also try our recipe Keto Sausage And Egg Breakfast Sandwich #healthyfood #dietketo #breakfast #food

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

Read more our recipe Instant Pot Chicken Pad Thai #healthyfood #dietketo #breakfast #food

Source : bit.ly/2W37svE