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Quick - need pasta sauce recipe incl. creme fraiche, grated courgette, garlic, maybe cherry toms and a dash of white wine.

(10 Posts)
thegrammerpolicesic Thu 05-Nov-09 16:44:33

I made this once before but can't remember quantities. Any cooking gurus out there who can help?

theyoungvisiter Thu 05-Nov-09 16:47:24

I think you've got your recipe right there - just use whatever quantities you've got and/or fancy.

I would fry off the white wine a bit so it doesn't curdle the creme fraiche. Otherwise quantities entirely a matter of taste IMO.

thegrammerpolicesic Thu 05-Nov-09 16:49:26

So garlic in the pan, then wine and courgette, then garlic?
Yikes, 2 cloves of garlic for three people and three courgettes sound enough?

theyoungvisiter Thu 05-Nov-09 17:02:56

I think I would...

thinly slice the courgette
fry off in butter and olive oil
add crushed garlic, fry off a little more
add white wine, allow to reduce a little
(add halved cherry tomatoes, if you want to)
last minute: add creme fraiche, heat through, finish with lots of parmesan.

Sounds lush btw grin

Bonsoir Thu 05-Nov-09 17:04:48

Parboil the courgettes, then dice in fairly large dice. Cook in a little olive oil with some finely chopped garlic until soft. Add crème fraîche (I would prefer ricotta) and halved cherry tomatoes (I would prefer basil) and heat through.

Add to pasta. Serve with parmesan.

theyoungvisiter Thu 05-Nov-09 17:05:06

2 cloves and 3 courgettes sounds plenty btw.

I also do a pasta thing where I just fry courgettes and garlic in olive oil, very slowly, until brown.

Then you just toss the lot into pasta with lots more olive oil and a squeeze of lemon, and top with lots of parmesan. It's v simple but very nice.

Just in case your creme fraiche turns out to be gone!

thegrammerpolicesic Thu 05-Nov-09 17:06:26

ooh you lot are good at this envy

Bonsoir Thu 05-Nov-09 17:07:12

Far too much practise makes perfect grin

theyoungvisiter Thu 05-Nov-09 20:06:41

let us know how it turned out!

Probably too late - but I forgot to say, check your creme fraiche isn't half fat as low fat creme fraiche can sometimes curdle during heating and you need to be more cautious with this stage.

thegrammerpolicesic Thu 05-Nov-09 21:18:44

It was half fat but luckily didn't curdle - useful to know though.

Well the sauce was nice, thanks to lashings of black pepper and parmesan but it was all spoiled a bit by very clumpy tasteless pasta.

I did it with M&S fresh tagliatelle but it would have been better with something lighter in texture like angel hair spaghetti.
Sounds trivial but it did spoil it a bit.

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