# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 cup button mushrooms, sliced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cloves garlic, minced
→ Sauce & Pasta
09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 cup whole milk or plant-based milk
12 - 8 ounces short pasta such as penne, fusilli, or shells
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon smoked paprika
18 - 1/2 cup grated Parmesan cheese or vegetarian hard cheese
→ Biscuit Crumb Topping
19 - 3/4 cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - 1/2 teaspoon baking powder
22 - 1/4 teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped
# Method steps:
01 - Preheat oven to 400°F (200°C).
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Add mushrooms and cook for 3 more minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, about 3 minutes.
06 - Add pasta, thyme, parsley, salt, pepper, and smoked paprika. Stir well.
07 - Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is just al dente. If sauce gets too thick, add a splash more broth or milk.
08 - Stir in peas, corn, and Parmesan. Simmer uncovered for 2-3 more minutes.
09 - In a bowl, combine flour, baking powder, and salt. Cut in cold butter with fingers or a pastry cutter until pea-sized crumbs form. Add milk and parsley; stir until just combined and crumbly.
10 - Sprinkle biscuit crumb evenly over pasta mixture.
11 - Transfer pot to oven and bake uncovered for 10-12 minutes, or until topping is golden and crisp.
12 - Let cool for 5 minutes before serving.
