Sour Cream Fettuccine Recipes

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

SEAFOOD FETTUCCINE

Steps:

• In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in the fettuccine, cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Sprinkle with parsley if desired.

SOUR CREAM FETTUCCINE

Steps:

• Cook fettuccine until tender and drain.
• Combine sour cream, whipping cream and butter in a saucepan.
• Heat but do not boil.
• Add Parmesan cheese and season to taste with salt & pepper.
• pour sauce over fettuccine and toss.
• sprinkle with additional cheese and chopped parsley if desired.
• Serve at once.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

LEMON PASTA WITH SOUR CREAM

Steps:

• Boil water and cook pasta according to package instruction.
• If using fresh pasta, it wont take 3 minutes. Set aside.
• Melt butter in a large pan.
• Saute onions till fragrant.
• Add in the minced garlic.
• When light brown, add the sour cream.
• Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
• Simmer for 1-2 minutes only.
• Remove from heat.
• Pour over cooked pasta.
• Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.