Sour Cream & Onion Noodles
I found this recipe through (wait for it…) Pinterest several months ago. When I finally got around to making it, it was a hit. The original recipe is here, but I’ve made a few changes to it – and will be experimenting with another change soon…
6 oz. pasta (I used egg noodles since they have more surface area, but I also want to try it with fettucini.)
1/4 c. butter
1/3 c. onion, finely diced
2 garlic cloves, minced
1 c. sour cream
2 green onions, thinly sliced
salt and pepper, to taste
Cook pasta according to package directions. While pasta is cooking, prep ingredients.
Drain pasta. While pasta is draining, melt butter over medium heat and sauté onion. Add garlic for a quick sauté. Remove from heat; whisk in sour cream and green onions.
Stir in pasta; serve hot.
Makes about 6 servings.
* Full fat sour cream melts down better than low-fat, so you’ll get a smoother sauce.
* Minced garlic only needs a quick sauté, probably a minute or less, because it burns quickly.
* One complaint about the noodles was that the sauce is too thick. The original recipe calls for 1/2 c. butter, but I cut that in half for a healthier dish. I think next time I make it, I’ll add a little milk to the sauce and see if that does the trick.