Bacon Mushroom Tortellini Food

TORTELLINI BAKE WITH BACON & MUSHROOMS

Steps:

• Put a kettle on to boil and preheat the oven to 200c.
• Use a sharp knife to peel and chop roughly 150g Onion into 1cm dice.
• Gently fry the onion in a large frying pan with 10g Salted Butter, 1 tbsp Olive Oil and 1 tsp Sea Salt Flakes over a medium heat.
• Meanwhile cut 150g Bacon into chunky slices.
• And slice 100g Mushrooms.
• Add the bacon and mushrooms to the now softened onions and continue to fry them until the bacon is cooked through.
• Add the kettle of water to a large saucepan with 2 tbsp Fine Sea Salt. Once the water comes back up to a boil over a high heat, add 300g Fresh Tortellini. Be ready to turn off the heat after about 3 to 4 minutes.
• Go back to create the sauce by adding 1 tbsp Flour and 1 tsp English Mustard Powder to the onions and bacon. Stir it into the onion mix and cook it out for a minute.
• Add 250ml Milk and stir until the sauce has thickened and boiled. Add some more milk is you feel the sauce is too thick. It should be just a little thicker than double cream.
• By this time the pasta should be cooked. Use tongs or a slotted spoon to add the pasta to the sauce. Don't worry about a little of the cooking water coming with it in the folds.
• Stir to fully coat the pasta with sauce and transfer it to an ovenproof dish.
• Sprinkle over 100g Grated Mozzarella.
• bake for 20 minutes or until golden brown and bubbly on top.

BACON MUSHROOM TORTELLINI

Steps:

• Start a large pot of salted water over high heat to boil.
• In a large cast-iron skillet or large pan, cook the bacon over medium-high heat to desired crispness. Once crisp, remove the bacon onto a paper-towel-lined plate.
• Turn heat down to medium and add the mushrooms and onion to the same pan. Let cook, stirring occasionally to ensure nothing burns, for 7-8 minutes or until the mushrooms and onions have gained color and cooked down a bit. Add garlic during the last minute of cooking, stirring to mix the garlic with the vegetables. Season with about 1 teaspoon salt and 1 teaspoon black pepper and take the pan off the heat.
• Once water is boiling, add tortellini to the water and cook according to package directions.
• In a medium bowl, whisk together the eggs, egg yolk, and parmesan cheese until well combined.
• Add bacon back into the pan, add the hot pasta, and add the cheese mixture. Splash in a couple of spoonfuls of the pasta water to help make the sauce and toss all the ingredients together with a wooden spoon or tongs until they're all well combined.
• Serve with extra parmesan as a garnish.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

TORTELLINI WITH PEAS AND BACON

Steps:

• Boil tortellini.
• While pasta is cooking, fry bacon till crispy.
• Remove bacon and drain bacon grease from pan except for one tablespoon.
• Cook onion in bacon grease till golden brown.
• Pour in heavy cream and cook till slightly thickened.
• Add cooked pasta,cheese ,peas and crumble in bacon.
• Salt and pepper to taste.
• Heat one minute and serve.
• Sprinkle with additional parmesan cheese if desired.

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!