This is an easy and quick veggie dish for tortellini lovers – light, with fresh veggies and cream, but without heavy cheese.

Preparation time: 30 minutes

What you need:

1 lb (500g) tortellini (filled with pesto, spinach, or anything else you like)

3 tablespoons olive oil

1 large onion, chopped

3 medium zucchini

10oz (280g) mushrooms (portobello, white button – as you prefer)

4 garlic cloves, minced

8oz (240ml) heavy/whipping cream

1 tablespoon dried oregano

6 tablespoons pesto (from a jar or home made)

½ teaspoon crushed red pepper flakes (more if you like it spicier)

Salt & pepper to taste

2 tablespoons chopped fresh parsley, basil or cilantro to garnish

How to do it:

Bring a large pot of salted water to boil, add the tortellini and follow package instructions.

Quarter each zucchini lengthwise, then slice crosswise into 1/2-inch (1cm) pieces.

Quarter the mushrooms

Heat 1 tablespoon oil in a medium-size pot or large pan over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes; add garlic and cook for another minute.

Add a bit of water, so the onions don’t stick to the bottom, add pesto and oregano.

Keep at low-to medium heat and add zucchini, then mushrooms. Stir and cook until zucchini are soft, but still a bit crunchy. Add some salt and pepper.

Add the cream and stir so the zucchini and mushrooms are nicely coated.

Drain tortellini when done and put them back into the large pot, add 2 tablespoons olive oil and mix well.

Add zucchini-mushroom mix to the pot with the tortellini and toss carefully mix so the tortellini don’t break.

Season to taste with salt and pepper

Put on plates and sprinkle with red pepper flakes and parsley/basil/cilantro.

Serve immediately and enjoy!