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Colorful pasta pot

updated

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Ingredients for 2 servings:

  • 250 g pasta
  • 1 bell pepper(s), finely chopped
  • 1 onion(s), finely chopped
  • 1 garlic clove(s), finely chopped
  • 1 cup of crème légère (approx. 200 g)
  • 50 ml white wine
  • 1 can kidney beans, drained
  • 1 pack of sausages, cut into small pieces
  • 100 g grated cheese (e.g. Gouda)
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and simple

Brown the sausages in a pan (with or without oil, depending on the type). Add the chopped onions, garlic, and bell peppers and sauté briefly. Deglaze with the white wine. Add the crème légère, season with salt and pepper, and simmer until the bell peppers are soft. Towards the end, add the grated cheese and beans. Don’t overcook the beans, or they’ll become mushy. Meanwhile, cook the pasta according to the package instructions, drain, and add to the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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