Ingredients40 m servings 1350 cals
- 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, in a large skillet over medium heat, cook onions until translucent. Stir in peppers and cook until just tender. Stir in bouillon cube, wine, oregano, paprika, salt, pepper and nutmeg. Simmer 20 minutes, until thickened.
- Reduce heat to low and stir in feta, Gouda and creme fraiche. When cheese is melted, toss sauce with pasta and serve.
Per Serving: 1350 calories; 78.1 g fat; 112.3 g carbohydrates; 46 g protein; 292 mg cholesterol; 2270 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a nice recipe where you can play with the type of cheese you have in the house. I used feta , herbed creamy goat cheese and a bit of old cheddar and it was pretty tasty. Plus I added so...
Delicious with the fresh peppers. Alas, I confess I omitted the fresh cream to keep the fat content down, but the melting cheese was flavourful and rich enough. I'll make it again!
This recipe was tasty, rich, and colorful. No way does it serve 4, even with large servings. This recipe would be easy to cut in half, and I would reccomend doing so, unless you literally have a...
I really liked this. If you serve it immediately, you get a pasta with lots of delicious sauce. I ended up topping it with some bread crumbs and extra cheese and popping it under the broiler. Th...