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Tortellini boscaiola

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings


  • 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


  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender.
  • 2
    Spray 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.
  • 3
    Drain 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


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