Ingredients
-
625g packet fresh spinach and ricotta tortellini
-
2 tablespoons extra virgin olive oil
-
1 small brown onion, thinly sliced
-
3 garlic cloves, crushed
-
200g sliced swiss brown mushrooms
-
2 teaspoons chopped fresh thyme leaves, plus extra to serve
-
1/3 cup dry white wine
-
300ml light thickened cooking cream
-
Finely grated parmesan, (or vegetarian hard cheese) to serve
Method
-
1Cook pasta following packet directions. 2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat.
-
2Add onion. Cook, stirring, for 3 minutes or until onion has just softened. Add garlic, mushrooms and thyme. Cook for 3 minutes or until tender.
-
3Add wine. Simmer for 1 minute or until reduced by half. Stir in cream. Bring to a simmer. Reduce heat to low. Simmer for 2 minutes or until sauce slightly thickens.
-
4Drain pasta and reserve 1⁄4 cup cooking water. Add pasta and reserved cooking water to cream mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with parmesan and extra thyme leaves.
Source: taste.com.au
Discussion about this post