What You Will Need

3 cloves garlic, crushed and peeled

2 medium carrots, cut into 2-inch pieces

10 ounces white mushrooms, large ones cut in half

1 large onion, cut into 2-inch pieces

1 pound lean ground beef

2 teaspoons dried thyme

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups water

1 14-ounce can reduced-sodium beef broth, divided

8 ounces whole-wheat elbow noodles

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

1/2 cup reduced-fat crème fresh

1 tablespoon chopped fresh parsley, or chives for garnish

What To Do

1. Fit a food processor with the steel blade attachment.
2. With the motor running, drop garlic through the feed tube and process until minced.
3. Add carrots and mushrooms and process until finely chopped. T
4. Turn it off, add onion, and pulse until roughly chopped.
5. Brown beef in a pan.
6. Stir in the chopped vegetables, thyme, salt and pepper and cook until the vegetables start to soften.
7. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil.
8. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender.
9. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth and stir into the hamburger mixture.
10. Stir in the crème fresh. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
11. ENJOY!