Creamy Blue Cheese Tortellini
"I love blue cheese yummy"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 kg prepared fresh tortellini
- 125 g thinly sliced prosciutto
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 cups vegetable stock, heated
- 150 g Philadelphia Cream Cheese, cubed and softened
- 2 zucchini, cut into ribbons using a vegetable peeler
- 100 g blue cheese, crumbled
- shaved parmesan cheese, to serve
directions
- Cook tortellini in a large saucepan of boiling water according to packet directions. Drain. Return to saucepan.
- Place prosciutto on a lined baking tray and bake at 180°C for 5-8 minutes, until crisp. Remove and break into pieces.
- Heat the oil in a large non-stick frying pan over medium heat. Add onion and garlic and sauté for 3 minutes or until softened. Gradually whisk the stock into the Philly* until smooth. Add to the frying pan along with the zucchini and simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir through blue cheese and half the prosciutto. Pour cheese sauce over tortellini and toss to coat. Divide mixture amongst serving plates and top with remaining prosciutto and Parmesan.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
