This quick one pot dish tastes just like vegetable pot pie. Veggies and noodles in a creamy pot pie sauce!
In a large pot, heat the olive oil on medium high. Then add in the chopped garlic. Saute for a minute.
Then add in the green beans, carrots and corn. Stir, and season with a little salt and pepper. Saute for about 2 minutes. Reducing heat as needed.
Now pour in the vegetable broth, and bring to a boil.
Next, stir in the noodles and the thyme and nutmeg. Reduce heat slightly and simmer until the noodles are done(check package instructions), and a lot of the liquid has been absorbed.
When the noodles are almost done, reduce heat to low. Season with a bit more salt and pepper. Then stir in the non dairy milk.
Let simmer to finish cooking the noodles, and make a corn starch slurry. In a small bowl, whisk together the corn starch and water. Then pour it into the pot. Stir to combine and let simmer for another minute to thicken it up.
Now taste and adjust seasonings, adding more of anything it needs. Serve immediately!
I used fresh green beans and corn, but you can use canned or frozen if you need to.
I like to toast some bread crumbs to sprinkle on top, but that is optional. If you want to, just toss some bread crumbs in a splash of olive oil and toast in a pan.