# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes
09 - 1 cup broccoli florets
→ Pasta
10 - 9 ounces short pasta (penne, rotini, or shells)
→ Creamy Sauce
11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon nutmeg
→ Biscuit Crumb Topping
21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt
# Directions:
01 - Preheat your oven broiler to high setting.
02 - In a large, deep oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli, peas, and corn. Cook for an additional 2 minutes.
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a roux.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and sauce thickens.
07 - While pasta cooks, combine panko breadcrumbs, melted butter, parsley, garlic powder, and salt in a small bowl.
08 - Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp.
10 - Serve hot, garnished with additional fresh parsley if desired.
