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Ingredients
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625g fresh veal tortellini pasta
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olive oil cooking spray
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1 medium brown onion, finely chopped
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2 garlic cloves, crushed
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125g 97% fat-free bacon, rind removed, chopped
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150g button mushrooms, sliced
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375ml can light evaporated milk
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1/4 cup dry white wine
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2 tablespoons chopped fresh flat-leaf parsley leaves
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shaved parmesan cheese, to serve
Method
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1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender.
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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.
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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
