Very nice. I used a small red onion & 1/2 cream 1/2 sr cream. Made & reviewed (late) for Veggie Swap 13. Thanks for sahring, Lalaloula.
Very good dinner, we really enjoyed this. Noting another reviewers choice of tortellini, I thought, yum, and also used cheese filled tortellini. I used green pepper, added some sliced mushrooms, a little garlic powder and a greenpepper/onion stockcube. Quickly prepared and really good, this was a big success, thank you Lalaloula! Made for I Recommend tag game
Yummy pasta sauce! I used yellow peppers and cheese filled tortellini pasta. I also made the sour cream version of the sauce. Made for Veg 'N Swap tag!
I did make a couple of changes and additions but, oh my, did it turn out good! I used whole wheat bow ties pasta and subbed fat free coffee creamer for the cream. My additions were: garlic, Italian herb mix and mushrooms. Totally easy and yummy (and I'm all about easy these days, lol). Would certainly make again.
this is fast and tasty .i diont know how healthy i made it as i used bacon cheddar sour cream lol it was good
*Made for Australia/NZ Swap #44* Only substitution was for small shell pasta -- didn't add garlic, which would be good. Made a nice change from tomato sauce or the usual alternative-- oil and butter. Tripled the recipe, and have a side for later this week. Thanks Loula -- enjoyed it.
This was great! The bell peppers and onion smelled fantastic while sauteeing. I did use fat-free sour cream. May use half-half next time to make the noodles a little creamier. Oh and diced chicken breast from previous nights leftovers...ate this as a main dish with salad. Thanks for the recipe!
This little gem was a total surprise! I didn't expect such a wonderful flavour from such a simple dish! The only thing I added was a chicken stock cube, which I think really boosted the creamy flavour. Thanks for a super recipe that I will certainly be making again.
I totally freaked-out with delight on this baby. First off, I made this vegan. I love vegan foods, although i personally don't consider myself one. Not that this makes any difference in this delicious dish. I used *Tofufetti* sour cream, and it the best vegan sour cream available IMHO. I had a fresh green pepper from my greenhouse that willingly wanted to be picked and was honored to be put into this dish. I used a sweet Vidalia onion and let me say, this was so good, there was nary a noodle left in the place. We absolutely loved this! The starch from the pasta really tightened the sour cream into a wonderful sauce. We added S&P to taste and sprinkle of parsley. Will use this again and often too! Made for Everyday is a Holiday tag, June 2009.
Pleasant side dish, needs protein to make it a full meal, but this was tasty on its own. I would add garlic and red pepper flakes next time. This actually serves 2, based on 2 oz dried pasta per serving. Using 2 oz. Barilla Whole Grain Penne Pasta, 1/2 cup chopped bell pepper, 1/2 cup chopped onion, 3 tablespoons whipping cream, 1/2 tablespoon vegetable oil, and 1 tablespoon water, this comes to 464 calories, or 10 WW points; half-and-half would come to 7 points, fat-free half-and-half would come to 6.2 points, and fat free sour cream would come to 6.5 points. To thicken the sauce, I added 1 tablespoon finely grated Parmesan cheese. Made for May 2009 Veg*n Swap.