I really don't think you'll miss the meat in this one. The noodles, assortment of vegetables, and thick, creamy sauce make this dish a satisfying meal. My husband had to clarify that it was, indeed, a meatless dinner. This recipe makes plenty of filling for two square casserole pans. I put the second dish in the freezer with the other frozen pastry puff (there are two in a box) for a later day.
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 celery ribs, chopped
2 medium carrots, diced
6 cups vegetable brother, divided
2 cups frozen corn kernels
1 15-oz. can garbanzo beans, rinsed and drained
2 Tbsp. dried parsley
1 Tbsp. dried rubbed sage
1 Tbsp. dried marjoram
2 bay leaves
1 16-oz. package egg noodles
2 Tbsp. cornstarch
2 Tbsp whole-wheat flour
4 oz. reduced-fat cream cheese
2 cups frozen peas
2 cups frozen green beans
1 sheet frozen puff pastry, thawed
Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; saute 5 minutes.
Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves.
Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.
Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.