Tortellini with Creamy Mushroom and Bacon Sauce

Tortellini is small Italian ring shaped pasta and is typically stuffed with a mix of meat or cheese. Tortellini pasta ingredients are basically made with durum wheat semolina and eggs. The filling is a mixture of bread crumbs, ricotta cheese, oil, salt, nutmeg and pepper. The pasta is available fresh, frozen or dried and is usually served in beef or chicken broth.

Ingredients serve 4

500 g tortellini

1 tbls olive oil

1 tbls butter

300g sliced button mushrooms

200g finely chopped bacon

1 tbls plain flour

300 ml cream

110 ml milk

⅓ cup chopped parsley

Method

Cook pasta in a large saucepan of boiling salted water approx. 11 minutes until just tender. Drain. Return to saucepan. Place oil and butter in a frying pan over medium heat until sizzling and fry the mushrooms for approx. 5 minutes or until light golden. Place the cooked mushrooms on a plate. Place the bacon in the frying pan and cook until crispy approx.  4 minutes. Sprinkle flour over bacon and stir until well combined. Add cream and milk while stirring until combined and bring to the boil. Add mushrooms and season with salt and pepper. Add pasta to the sauce and cook over low heat for approx. 3 minutes until heated through. Spoon the mixture onto plates and sprinkle with parsley. Serve straight away.

Note: Try other pasta such as pansotti, ravioli or tortelli instead of Tortellini.