1 Review of Herb Cream on Soba Pasta

From: DbKnadler

On Jul 20, 2008

This made a lot. I was expecting it to be more of a side dish portion, but this could easily have been the main course for us. I used fettucini as I could not find Soba at my normal grocery store. I thought this turned out fabulous. I wasn't able to snap a picture because we were all to hungry to wait. The change I would make is to cut back a bit on the onions. I love them but the family isn't crazy for them, so for us I would probably omit them from the recipe and just add as a topping to my own serving. Thanks for sharing a great recipe! Reviewed for PAC Spring 2008. EDIT: July 17th. Made again and took a pic this time. This time I used whole wheat spaghetti, also when I was at the store I could have sworn I remembered this having mushrooms so I picked up a couple portabello tops. Opps, I added them any way it just added another layer of texture and flavor (in a good way). Also I am not so fond of watercress so I subbed in some chopped fresh baby spinach at the end and it was fab. I used my wok to cook in since this is quite a large dish and it didn't feel quite so overloaded this time. Thanks again New Veggie! EDIT(again): I added some tuna to the leftovers we had of this and it made it into a wonderful tuna casserole, not the same old bland thing that mom used to make thats for sure. Yum!