While I always enjoy our bi-monthly recipe swap I was super excited this week because the theme is noodles. If you know anything about me you know that I absolutely love any type of pasta. I received my recipe from Kate of Kate's Recipe Box. The recipe was for Linguini with Tex-Mex Pepper Cream Sauce. It looked interesting and I was intrigued by the Mexican and Italian ingredients combining.
The sauce is simple to make while the pasta is cooking. The vegetables are sauteed and then put into a food processor. Everything is mixed together and it makes a gorgeous orange colored sauce with flecks of green in it. We enjoyed the taste as well. It's creamy and has a lot of cheesy flavor but then finishes off with some heat from the green chilies. Both Frank and I enjoyed it and agreed that it was a nice change from ordinary pasta sauce.
Linguini with Tex-Mex Pepper Cream Sauce (adapted from Kate's Recipe Box)
1 T. olive oil
1 onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 t. salt
1 t. pepper
3 garlic cloves, minced
1 c. low fat sour cream
¼ c. cilantro, chopped
1 (4 oz) can diced green chiles
¾ c. cheddar cheese, shredded
¼ c. pepper jack cheese, shredded
¼ t. red pepper
½ t. oregano
1 lb. linguini
1. Cook the pasta according to the package directions.
2. In a large skillet heat the olive oil over medium high heat. Add the onion, green and red peppers, salt, and pepper. Cook for 5-6 minutes or until the vegetables are tender. Add in the garlic and cook for an additional minute.
3. Place the vegetable mixture in a food processor along with the sour cream, cilantro, green chiles, and cheddar cheese. Process until smooth.
5. Serve topped with cilantro.
This post linked to:
Foodie Friday, Shine on Friday, Foodie Friday 2, Seasonal Inspiration,