Ingredients
-
625g fresh veal tortellini pasta
-
olive oil cooking spray
-
1 medium brown onion, finely chopped
-
2 garlic cloves, crushed
-
125g 97% fat-free bacon, rind removed, chopped
-
150g button mushrooms, sliced
-
375ml can light evaporated milk
-
1/4 cup dry white wine
-
2 tablespoons chopped fresh flat-leaf parsley leaves
-
shaved parmesan cheese, to serve
Method
-
1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender.
-
2Spray a large, non-stick frying pan with oil. Heat over medium heat. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened. Add mushroom. Cook for 2 to 3 minutes or until just tender. Reduce heat to medium-low. Add milk and wine. Simmer for 5 to 6 minutes or until slightly thickened.
-
3Drain pasta. Return to saucepan over low heat. Add mushroom mixture and parsley. Cook, stirring, for 3 to 4 minutes or until heated through. Spoon pasta into bowls. Top with parmesan. Serve.
Source: taste.com.au
Discussion about this post