Description
A creamy, satisfying meatless pasta made with sautéed mushrooms, fresh herbs, and tender egg noodles—all in one comforting pot.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 3 tablespoons all-purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk (dairy or plant-based)
- Parmesan cheese, for garnish (optional)
- Chopped flat-leaf parsley, for garnish (optional)
Instructions
- Heat 2 tbsp olive oil in a large skillet. Sauté diced onion until translucent (5–7 min).
- Add garlic and cook 30 seconds. Add 1 tbsp oil, mushrooms, and thyme. Sauté 8–10 min.
- Stir in flour and cook 1 minute. Gradually add broth, stirring constantly.
- Add salt and pepper. Simmer 5–7 minutes until sauce thickens slightly.
- Stir in noodles. Cover and simmer 7–9 minutes until tender.
- Add milk, stir until creamy. Taste and adjust seasoning.
- Serve hot, topped with parsley and Parmesan if using.
Notes
- Let dough rest at room temp before stretching if using fresh pasta.
- Use a mix of mushrooms for deeper flavor.
- Stir in sour cream or Greek yogurt at the end for extra richness.
- Add cooked lentils or white beans for more plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes