Ingredients and Weight:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (1 cup)
- 8 ounces cremini mushrooms, sliced
- 2 carrots, peeled and chopped into 1/2-inch pieces (1 cup)
- 2 celery stalks, chopped into 1/2-inch pieces (1 cup)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 (15-ounce) can diced tomatoes with juice
- 2 cups vegetable broth
- 1 cup frozen peas
- 8 ounces wide egg noodles, uncooked
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add mushrooms, carrots, celery, and garlic and cook until softened, about 10 minutes.
- Stir in oregano, thyme, and flour and cook for 1 minute until fragrant.
- Gradually whisk in tomatoes and vegetable broth. Bring to a simmer and cook until thickened, about 10 minutes.
- Add peas and simmer for 5 minutes more.
- Meanwhile, cook egg noodles according to package directions.
- Drain noodles and add them to the sauce. Stir in parsley and serve immediately.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10 grams
- Carbohydrates: 50 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and flavorful
- Savory and satisfying
- Vegetarian-friendly
User Comments:
- "This was so quick and easy to make, and it tasted amazing! The flavors were perfect."
- "I love that this dish is vegetarian but still so hearty and satisfying."
- "I would definitely recommend this to anyone looking for a delicious and healthy meal."
Special Precautions and Tips:
- If you don't have fresh mushrooms, you can use 4 ounces of dried mushrooms, rehydrated in hot water.
- To make this dish dairy-free, use coconut milk instead of cream.
- Serve with a side of sour cream or yogurt for extra richness.
