Amy's Hot Buttered Egg Noodles with Sausage & Peas

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

Put a stock pot full of water on the stove and turn it on high to boil the noodles.

Prep the vegetables: dice a large onion, chop 3 cloves of garlic, and cut 4 stalks of celery into half-moons.

Shred about 1 cup of baby carrots using a food processor.

Cut the chicken hardwood smoked sausage on a diagonal and place it into a sauté pan with a little olive oil.

Cook the sausage until browned, then remove it to a bowl.

Once the water is boiling, add a little olive oil and salt to the pot.

Add 2/3 of a pound of extra-wide egg noodles to the boiling water and cook until al dente according to package directions.

In the sauté pan, melt 1/3 cup of butter over medium heat, adding a bit of olive oil to raise the smoking point.

Add the diced onion to the pan and cook until softened, then add the celery and cook until softened.

Add the shredded carrots and cook until softened, then add 3 cloves of minced garlic and cook briefly.

Stir in about 1 cup of frozen peas and heat through.

Strain the cooked egg noodles and add them to the sauté pan with the sausage.

Season with garlic powder, fresh ground black pepper, salt, and a little paprika for color.

Plate the dish, topping with chopped green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens