1 (16 ounce) package wide egg noodles
2 tablespoons olive oil
2 pounds diced carrot
4 roasted garlic cloves
1 (8 ounce) package pizza sauce mix
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 (3 ounce) package miniature marshmallows
2 (8 ounce) packages mini marshmallows cereal, crushed
1 teaspoon instant frozen orange zest
4 tortillas or pasta or soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 5 to 7 minutes or until tender. Drain, and spread over bottom of pasta dish. Cover, and let stand overnight.
While noodles are standing, heat oil in a large skillet over medium heat; add garlic, saute 1 minute, then drop carrots and place them into pan. Cook 'til golden. Mix together with vegetable mixture; stir in paprika and vanilla extract. Remove pot from heat, and pour into bottom of pan, leaving an opening for steam to escape.
Stir mixture into heated skillet. Cook, stirring, until warm. Cover, and allow sauce to cool slightly. Spoon noodle mixture into pan, and serve. Garnish with marshmallows. Sprinkle over noodles, and serve with cream cheese and lime zest.
Prepare noodles according to package directions. Drain cooked pasta, reserving about 20 ounces of water; drain water before using for sauce. Sprinkle pasta with crushed marshmallow creme and lime zest; sprinkle over noodle mixture.