Name: Tortellini boscaiola
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 3 bacon rashers, rind removed, chopped; 100 gram button mushrooms, quartered; 1 clove garlic, thinly sliced; 300 millilitre thickened cream; 375 gram packet three-cheese tortellini; 2 tablespoon grated romano cheese; 2 tablespoon chopped flat-leaf parsley

Tortellini boscaiola

Serves 2

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 tablespoon vegetable or olive oil

3 bacon rashers, rind removed, chopped

100 gram button mushrooms, quartered

1 clove garlic, thinly sliced

300 millilitre thickened cream

375 gram packet three-cheese tortellini

2 tablespoon grated romano cheese

2 tablespoon chopped flat-leaf parsley

Method

1.Heat oil in a large frying pan over moderate heat. Add bacon, mushroom and garilc; cook, stirring, for 4 minutes or until mushroom has softened. Add cream; simmer for 8 minutes or until sauce thickens slightly.

2.Meanwhile, cook pasta in a saucepan of boiling salted water for 5 minutes or until tender. Drain.

3.Add pasta, cheese and parsley to cream mixture; stir to combine. Serve.

Use cheese and ham or veal tortellini. You can use either light thickened cream, or half milk and half thickened cream instead. No romano cheese? Use parmesan or pecorino cheese instead.
Note

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Ingredients

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