Saturday, November 25, 2006
Fettucine with Courgette Cream Sauce
Another recipe without exact measurements (you're free to modify), because I've been cooking this by heart since the first time I found the recipe in my mother-in-law's kitchen pantry.
fettucine or tagliattele (other forms of pasta are applicable as well, but these are my favourites for this dish)
1 clove garlic, minced
4 small shallots, finely chopped
2 average sized courgettes (or zucchinis), sliced into blocks
1 pack MonChou Pan & Oven (cream cheese for warm dishes) - perhaps cooking cream is also applicable
1 block chicken stock, dilluted in 150 ml water
dash of dried Italian herbs
salt and freshly milled pepper to taste
You will also need a kitchen processor, or - even more practical - a hand processor (staafmixer).
1. Prepare pasta according to the directions at the package
2. Heat oil or butter and glaze the chopped shallots and garlic in a deep pan, then put in the courgette blocks. Stir evenly, put the lid on the pan and leave for about 5 minutes.
3. Pour in the dilluted chicken stock and herbs, cook until the courgette becomes tender.
4. Lift the pan from the heat, purée the cooked courgette mix in the pan with a staafmixer until it becomes an even mass.
5. Put the pan back to the heat, then mix in the MonChou and stir until it dissolves evenly into the courgette mass. The sauce should be rather thick. Season with salt and pepper.
6. Serve immediately with the warm pasta. For a more filling meal, serve with grilled chicken fillet.
(Image: from pirkka.fi)