Tortellini boscaiola

Recipe: Tortellini Boscaiola


  • 625g fresh veal tortellini pasta
  • olive oil cooking spray
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 125g 97% fat-free bacon, rind removed, chopped
  • 150g button mushrooms, sliced
  • 375ml can light evaporated milk
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh flat-leaf parsley leaves shaved parmesan cheese, to serve


  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Spray a large, non-stick frying pan with oil. Heat over medium heat.
  2. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened.
  3. Add mushroom. Cook for 2 to 3 minutes or until just tender. Reduce heat to medium-low.
  4. Add milk and wine. Simmer for 5 to 6 minutes or until slightly thickened. Drain pasta. Return to saucepan over low heat.
  5. Add mushroom mixture and parsley. Cook, stirring, for 3 to 4 minutes or until heated through. Spoon pasta into bowls. Top with parmesan. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)