When I was in college, one of my favorite meals was found inside a sodium-stuffed packet: Lipton's Noodles & Sauce. Just boil the noodles in a mix of water and milk, add in the mystery seasonings, and 15 minutes later, dinner was ready. It appealed to my love of salt and speed. And because they were super inexpensive, they were the darlings of poor students everywhere. 

But once I decided to stop cooking from pre-packed foods, I figured Noodles & Salty Sauce was out of my life forever. Until now. 

The other day I scrounged around my fridge and cupboards for a quick meal hit. Into a small pot went some orzo (fantastic because it's tiny and cooks quickly), some vegetable broth, and a whole slew of tiny diced vegetables. When the stock started to evaporate, I added milk and a spoonful of light cream cheese for creaminess. A dollop of pesto went in as well to give this meal a pop of herb flavor. 15 minutes later, lunch was ready. 

Want to keep it vegan? Omit the dairy and add in soy substitutes. This meal is pretty easily adapted to whatever you've got in the fridge. Change up the vegetables and use what's available. 

And the most surprising thing is that it tasted like my beloved Noodles & Sauce - but so much better with the additions of real wholesome foods like the fresh vegetables and homemade pesto. The sodium count was low, there was no MSG present, and the price was right. Who says you can't have it all?  

My Noodles & Sauce

3/4 cup orzo

2 cups vegetable broth

1 carrot, diced

1/4 red onion, diced

handful of green beans, cut into short lengths

1/4 cup frozen corn

1 tablespoon pesto

1/4 cup milk

1 tablespoon cream cheese (light or regular)

Cook orzo in vegetable broth. When it starts to boil, add in the carrot, onion, green beans and corn. When the liquid starts to reduce and the orzo and vegetables are tender, add in the milk, cream cheese and pesto. Let reduce further until creamy. Makes 2 servings.

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