When I awoke on Meatless Monday, I had egg noodles on the brain. Typically, I only cook those when I’m making beef stroganoff, but my mouth didn’t have a taste for that. Instead, I decided to put on my thinking cap and figure out what else I could do with egg noodles. A few ingredients from Aldi and a short time later, I came up with this Creamy Egg Noodles with Vegetables dish. Gotta love cream, right? And this white sauce is lightened up by using low-fat milk instead of heavy cream. Crisp corn and green peas snap in the mouth while the sweetness from the sun-dried tomatoes shines through. Make it. Eat it. Love it. Bon appetit!
Creamy Egg Noodles with Vegetables
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced red bell peppers
- 1 tablespoon butter
- 1/3 cup sweet corn kernels
- 1/3 cup sweet green peas
- 3 ounces sun-dried tomatoes, julienne cut
- Shredded parsley for garnish, optional
- 6 tablespoons all-purpose flour
- 3 cups low-fat milk
- 1/4 teaspoon ground nutmeg or mace
- 1/3 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon butter
- Salt & pepper
- 2 tablespoons fresh parsley, chopped
Prepare 4 servings of egg noodles according to package instructions. Drain.
Heat olive oil in a large skillet over medium heat. Add diced onions and red peppers and cook until just tender, about 3 minutes. Remove skillet from heat. Add 1 tablespoon of butter and cover.
In a sauce pan add flour. Gradually add 1 cup of milk while continually whisking. Whisk until smooth. Add the remaining 2 cups of milk and nutmeg or mace. Whisk to alleviate lumps; sauce will begin to thicken and boil. Continue to whisk for 8-10 minutes. Remove pan from heat and whisk in Parmesan cheese, beaten egg and butter. Season with salt and pepper.
Add corn and peas to skillet with onions and peppers; mix well. Next, add prepared noodles. Fold in white sauce and mix to coat. Add sun-dried tomatoes and mix well. Spoon noodle dish into individual plates or bowls; garnish with fresh parsley. Serve warm.