Southwestern Style Fettuccine

From: Karen Elizabeth

On Oct 30, 2008

Very nice, different! I think I'd omit the cumin seed in future, pleasant, but I wasn't wild about it, personal taste. Loved the red pepper and coriander, though! I used ordinary cheddar, I think my husband would really enjoy it with the added jalapenos, but the children don't care for them. I loved the corn sauce, and fried bacon and added it everyone elses, very much enjoyed. Thank you Kathy, for a different pasta supper!

From: ~Rita~

On Apr 25, 2006

What a great take off of fettuccine alfredo! I used 1 pound pasta,a 16 ounce can of creamed corn added 2 minced garlic cloves along with the onions and 1 large red pepper which is about 1/2 the amount called for. I loved the cumin seeds and the cilantro in this, it gave it a real southwestern feel. I`d kick it up more if you like heat with some minced jalapenos. I served it with salmon but it`s a meal all on it`s own! Thanks for a great dish!

From: Jo C

On May 30, 2006

This was OK. You've got to really like creamed corn to like it! I used ordinary cheddar cheese and a tin of jalapenos because we don't get the kind of cheese the recipe called for in Australia. Otherwise I followed the recipe. It doesn't have much flavour, other than tasting like creamed corn, but it's not offensive by any means.

From: LonghornMama

On May 12, 2006

Different and wonderful pasta! Corn-based sauce is creamy and mild with much less fat than traditional cream sauces. Quite attractive, too. Garlic would be a nice addition but we enjoyed it very much as is. Don't skip the tomato garnish. Thanks, Kathy, for a lovely dinner!