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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.
Creamy Veggies and Noodles #healthyfood #dietketo #breakfast #food
Also try our recipe Keto Sausage And Egg Breakfast Sandwich #healthyfood #dietketo #breakfast #food


  • 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)


  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

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