Pasta And Vegetables With Sour Cream Food

CREAMY VEGETABLE PASTA BAKE

Steps:

• In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of cheese; mix gently. , Pour into a greased 13x9-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

CREAMY VEGETARIAN PASTA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

SUMMER VEGETABLES IN SOUR CREAM W/CHEESE

Steps:

• 1. Preheat oven to 375^. Spray a 9 x 13-inch pan with olive oil; set aside. --- In a medium skillet , heat 2 Tablespoons of olive oil and sauté the onions,and shallot over medium heat for 8 minutes, until clear. Add the garlic and cook for 1 more minute. Stir in the sour cream and flour. Remove from heat. Spread the onion mixture over bottom of prepared pan; reserving about 1/2 cup.
• 2. Slice the vegetables as directed. Layer them alternately in the dish on top of the onion mixture, very close together, and making about 3 or 4 stand up rows. Sprinkle with the salt and pepper, and sprinkle with the thyme and drizzle with the 1/2 cup reserved sour cream/onion mixture and a little olive oil.
• 3. Cover the dish with foil and bake for 35 to 40 minutes, until vegetables are tender, especially the potatoes. Uncover and sprinkle the cheese over top, and bake for another 30 minutes or until browned. Sprinkle with paprika if desired.

CHEESY PASTA IN SOUR CREAM SAUCE

Steps:

• First, boil the pasta according to the instructions on the package.
• In a pan, add the tablespoon of oil, then fry the finely chopped garlic for a few seconds.
• Add the sour cream in your pan, heat it up, then add the cheese.
• Stir until the cheese melts, add the chives, salt & pepper to taste.
• Now, add the pasta over the sauce and mix everything. Lunch is ready!

LEMON GARLIC SOUR CREAM PASTA

Steps:

• Melt the butter over a medium heat and add the garlic. Let it caramelise for about 5 minutes making sure not to let it burn. Add the sour cream, parmesan, lemon zest and juice, milk (if using) and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.
• Remove the sauce from the heat and pour over the cooked pasta. Mix together and serve in bowls topped with a grating of pecorino and a sprinkling of chopped parsley.

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.

PASTA AND VEGETABLES WITH SOUR CREAM

Steps:

• Bring water for pasta to boil in covered pot.
• Chop whole onion.
• Heat large nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Add the onion, and cook until it begins to brown.
• Meanwhile, slice and add garlic.
• Wash, trim and seed pepper, and chop and add to onion as it cooks with the thyme.
• Wash, trim and cube zucchini, and add to vegetables; cover, and cook over low heat for a few more minutes, until pasta is cooked.
• Cook pasta according to package directions.
• When pasta is cooked, drain and stir into vegetables with the sour cream. Season with salt and pepper, and serve.

SOUR CREAM CHEDDAR PASTA SALAD

Steps:

• Boil the pasta following the directions on the box.
• Drain the pasta well. Rinse under cold water until the pasta is cool to touch. Leave the pasta draining in the colander.
• In a small bowl mix the sugar and vinegar until the sugar is dissolved. Set aside.
• In large mixing bowl combine the mayonnaise, sour cream and milk mixing well. Add the vinegar and sugar mixture to the large mixing bowl with the mayo mixture. Mix or whisk until well combined.
• Pour the well drain and cold pasta into the mixing bowl with the dressing. Toss with a large spoon until the pasta is evenly coating with the dressing.
• Add the diced vegetables and shredded sharp cheddar cheese to the bowl. Toss until the vegetables and cheese are evenly mixed in with the pasta.
• Salt the salad and mix well.
• Cover and chill in the refrigerator at least 2 hours before serving.
• Makes 8 to 10 servings.

CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE

Steps:

• In a large cast iron skillet or wok, heat oil over medium-high.
• Add chicken and garlic - cook for about 4 minutes.
• Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
• Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
• Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
• Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
• Pour sauce over chicken mixture and toss to combine.
• Serve over rice, noodles or mashed potatoes.

TUNA PASTA SALAD WITH DILL

Steps:

• Gather the ingredients.
• In a large bowl, combine the tuna, finely chopped onion, minced garlic, bell pepper, dill, and lemon juice.
• In a small bowl or cup, combine 3/4 cup of the mayonnaise and the sour cream.
• Put the pasta in the bowl with the vegetables, add the mayonnaise mixture, and gently toss to combine. Add more mayonnaise if necessary to reach desired consistency.
• Add the tomatoes and stir gently. Taste and add salt and pepper to taste.