Thank you so much for this recipe! It was awesome :) I am living in Bhutan now where I cannot get a majority of food & spice items, and I was still able create this and make it “vegetarian”. After over 2 months without any good pasta, I was ecstatic to find this, although I had to make a few modifications… First I don’t like onions and did not have onion powder, so just used an onion oil flavored packet from a packet of noodles similar to Ramen. Second, I didn’t have actual chicken broth but made it with 1 ½ chicken “flavored” bouillon cubes. I didn’t have the pepper or thyme, but the “chicken” bouillon gave it plenty of flavor and I added a pinch of chili pepper flakes and 2 gloves crushed garlic after a few minutes of cooking. I replaced the half and half with canned low fat cream. Finally, I added a bag of sautéed fresh local mushrooms to the sauce before it was done thickening and cooked for some time, then served over tri-colored rotini-like pasta. My fiancé (who usually likes only traditional Bhutanese food) and I both loved it! I will be making this again today and many, many more times! Will probably double the sauce next time if I hope to have any leftovers…
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