Serves 12
2 Tbs oil (neutral flavor eg. Canola, sunflower, grape seed)
1 1/2 cups onion, diced
2 cloves garlic, minced
3 celery ribs, chopped
2 medium carrots, diced
5 cups + 1 cup vegetable broth (low-sodium okay)
2 cups frozen corn
1 15 oz can or 2 cups cooked chickpeas (garbanzo beans), drained and rinsed
2 Tbs dried parsley
1 Tbs dried rubbed sage
1 Tbs dried marjoram
2 bay leaves
16 oz egg noodles
2 Tbs cornstarch
2 Tbs whole wheat flour
4 oz low fat cream cheese
1/2 cup grated Parmesan cheese
2 cups frozen peas or shelled edamame
2 cups frozen green beans
1 sheet puff pastry (thawed if frozen)
1. Heat oil, add onion and sauté until browned. Add garlic, carrots, celery, sauté 5 more mins.
2. Stir in 5 cups broth, corn, chickpeas, herbs and bay leaves; reduce heat to medium-low and simmer 30 mins. Add noodles, cook 5-10 mins until tender (add a bit more water if necessary). Remove bay leaves.
3. Whisk together cornstarch, flour and remaining 1 cup broth. Add this to vegetables along with the cream cheese and Parmesan cheese. Salt & pepper to taste. Remove from heat. Stir in peas and green beans.
4. Preheat oven to 375° F. Transfer vegetables& noodles to casserole dish. Place puff pastry on top, first rolling out to size if necessary. Tuck in sides. Or make individual servings - divide among 12 small pie dishes, roll out puff pastry into large square and cut into 12 small squares. Pierce top of pastry with fork in several places. Bake 30-40 mins (check after 30 mins), until crust is golden brown.
