Ingredients
- 500g fresh tortellini
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300g button mushrooms, sliced
- 200g bacon, rind removed, finely chopped
- 1 tablespoon plain flour
- 300ml cream
- 1/2 cup milk
- 1/3 cup flat-leaf parsley, roughly chopped
- Salt, to season
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender (approx 11 min). Drain. Return to saucepan.
- Step 2Meanwhile, heat oil and butter in a frying pan over medium-high heat until sizzling. Add mushrooms. Cook for 5 minutes, or until light golden. Remove to a plate.
- Step 3Add bacon to frying pan. Cook for 3 to 4 minutes, or until crisp. Sprinkle flour over bacon. Stir until well combined. Remove frying pan from heat. Slowly add cream and milk, stirring constantly until combined. Return frying pan to heat. Bring to the boil. Add mushrooms. Season with salt and pepper.
- Step 4Add sauce to pasta. Cook over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Sprinkle with parsley. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3055 kj
Energy
57g
Fat Total
29g
Saturated Fat
4g
Fibre
21g
Protein
143mg
Cholesterol
901.66mg
Sodium
5g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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