This recipe will show you how to incorporate a load of vegetables, into a delicious pasta dish. The crushed chillies give the sauce a little kick, whilst the Bavarian smoked gives it a wonderful, smoky aroma.
This was fantastic! I used quite a bit more gouda than the recipe because I had it and a red pepper instead of green (red was curiously less expensive than the green). And of course, it took me a bit longer than 50 minutes to get it finished. Maybe I'm a slow veggie chopper. Worth the work and I will definitely make this one again! - 26 Mar 2010 (Review from Allrecipes US | Canada)
Used Mozzerella because I didn't have gouda. Substitutted some veggies to use what I had on hand, threw in asparagus - EVERYONE loved! Small picky children included. Leftovers great too. - 31 Mar 2010 (Review from Allrecipes US | Canada)
We enjoyed this... healthy and tasty. I can't wait to try it with fresh herbs and veggies from the garden this summer. The whole wheat pasta goes very well with this dish and the smoked gouda is a must, I wouldn't replace it with anything else! Thanks for sharing. - 08 Apr 2010 (Review from Allrecipes US | Canada)