Tortellini in Creamy Courgette Sauce
Submitted by frode
Tortellini tossed in a silky crème fraîche sauce with sautéed courgette, herb cheese, marjoram, and garlic. A cozy dinner for two that’s on the table in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minWhen it’s just the two of you and the fridge isn’t exactly overflowing, this is the recipe you reach for.
Tortellini gets tossed in a velvety sauce built from crème fraîche and herb-flecked cheese that melts into something rich and clingy without a drop of heavy cream.
Sautéed courgette (that’s zucchini for the non-Brits) adds a gentle sweetness, and a whisper of marjoram ties the whole bowl together with its warm, slightly floral edge.
From cutting board to plate in about 30 minutes, with only one pan and one pot to wash.
Chef Tips
- Use any tortellini filling you like. Cheese, spinach, and mushroom all work brilliantly with this sauce.
- Keep the heat low once you add the crème fraîche and cheese. High heat can cause the sauce to split and turn grainy.
- Chop the courgette into small, even pieces so it softens in the same time as the onion and cooks through without going mushy.
Variations
- Swap marjoram for fresh basil or oregano depending on what’s in the garden.
- Stir in a handful of baby spinach right at the end for extra colour and a mild, earthy bite.
- Top with toasted pine nuts or a shower of crispy breadcrumbs for crunch.
Ingredients
Directions
Cook the tortellini according to the package instructions. Meanwhile, prepare onions and courgette. Melt butter in frying pan. Sauté the onions until soft, about 3 minutes. Add courgette and marjoram and sauté 5 minutes, stirring occasionally.
Grate the cheese into a bowl. Stir in the creme fraiche, pepper, and garlic. Add the cheese mixture to the courgette. Cook over low heat, stirring occasionally, about 5 minutes, until heated through.
Drain the tortellini and add to courgette mixture. Divide between two plates.
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