Tag-Archive for » Tortellini «
This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.
Ingredients
500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste
Method
1. Boil some salted water add tortellini, cook until just soft (al dente), drain.
2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a littl water or extra cream.
Serve immediately sprinkle with extra chives and grated Parmesan if desired.
All photos taken by me unless otherwise stated.
Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.
Ingredients
500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.
2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.
3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)
5. Stir the spring onion through the mixture, add cheese stir to melt.
6. Pour the sauce over the pasta, and toss to combine.
Serve sprinkled with the parsley.
All photos taken by me unless otherwise stated.
