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Tortellini with creamy mushroom and bacon sauce
Tortellini with creamy mushroom and bacon sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Indulge in classic Italian tortellini pasta filled with minced meat, prosciutto, and parmesan, served in a rich creamy mushroom and bacon sauce instead of broth.
Ingredients:
  • 500g fresh tortellini
  • 20.00 gm butter
  • 300g button mushrooms, sliced
  • 200g bacon, rind removed, finely chopped
  • 20.00 ml plain flour
  • 300ml cream
  • 128.75 gm milk
  • 82.50 ml flat-leaf parsley, roughly chopped
Instructions:
  • Boil pasta in a generous amount of salted water as per package instructions until al dente (about 11 min). Drain and add back to the saucepan.
  • Heat oil and butter in a sizzling frying pan over medium-high heat. Add mushrooms and cook for 5 minutes until light golden. Remove to a plate.
  • Place bacon in a hot frying pan and cook until crisp. Sprinkle flour over the bacon and stir until well mixed. Remove the pan from heat and slowly pour in cream and milk, stirring constantly. Return the pan to heat and bring to a boil. Add mushrooms and season with salt and pepper.
  • Pour the sauce over the pasta and gently heat for 2 to 3 minutes until warm. Serve in bowls, sprinkle with parsley, and enjoy.

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