A wonderfully quick pasta dish: tortellini tossed in a creamy mushroom sauce with bacon, spinach and broccoli or tenderstem broccoli. Parmesan, garlic and basil bring plenty of flavour, and together with a splash of white wine and, of course, cream, you get a rich, creamy pasta sauce.
It’s hearty and packed with vegetables that work beautifully with the creamy sauce.
Dinner in under 30 minutes, full of flavour – and minimal washing up.
You choose the filling for your tortellini – I like to use spinach and ricotta.
You can serve this as a main course for 4 people, or as a starter – in which case this quantity will stretch to 6.
Tortellini in creamy mushroom sauce
Recipe for tortellini in a creamy mushroom sauce with bacon, spinach and broccoli.
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Ingredients
- 500 g tortellini
- 150 g bacon, diced
- 200 g mushrooms, sliced
- 150 g tenderstem broccoli or broccoli cut into small florets
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 2 handfuls spinach
- 1 handful fresh basil leaves
- 250 g mascarpone (or whipping cream)
- 150 ml white wine (can be replaced with stock)
- 150 ml stock, chicken or vegetable
- 60 g parmesan, grated
- Salt and freshly ground pepper
- Oil
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Method
- Heat a little oil in a frying pan and fry the bacon until golden.If the bacon is very fatty, you can leave out the oil.
- Add the mushrooms and fry until they have released their liquid and turned golden.
- Add the onion and garlic and continue frying until the onion is translucent; season with pepper and a little salt.
- Pour in the white wine and let it reduce slightly before adding the broccoli florets/tenderstem broccoli and heating through for a couple of minutes.Meanwhile, cook your tortellini according to the packet instructions.
- Add the mascarpone (or the cream) and the stock, heat through, then stir the parmesan, basil and spinach into the sauce. Season to taste with salt and pepper.
- Toss your tortellini in the sauce and serve with fresh basil and a little parmesan on top, if you like.
Nutrition
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Hvilken tortellini bruger du ?
Hejsa
Jeg bruger oftest med spinat og ricotta, klart min favorit – har ikke er fast mærke 🙂
Warm wishes, Dianna
Fantastisk ret!
Hej Birthe
Tusind tak for din dejlige besked – det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna
Hej
Kunne tænke mig at bruge den som en vegetar ret. Når jeg så undlader bacon, har den så samme gode smag, eller har du et andet forslag?
Tak for altid gode opskrifter
Hilsen Birthe
Hej Birthe
Prøv at erstatte bacon med 140 gram soltørrede tomater skåret i mindre tern, det giver masser af dejlig smag – perfekt alternativ 🙂
Warm wishes, Dianna
Altid så LÆKKERT og TILFREDSTILLENDE at lave OG spise din Gud sommerlige mad!
✨❤️✨ Hvilke hvidvin bruger du smukkeste?✨❤️✨
Hej Tina
Tusind tak for din dejlige besked, – det er jeg så glad for at høre 🙂
Jeg bruger oftest en chardonnay, da det er det vi er mest vilde med herhjemme, og altid har i huset 😉
Men en hvilken som helst hvidvin, så længe den er til den tørre side.
Warm wishes, Dianna
Hold nu op en lækker ret. 🙂 Det bliver bestemt ikke sidste gang, den bliver serveret herhjemme 🙂 Tusind tak for endnu en lækker opskrift, din side er guld værd.
Hej Wicky
Ej hvor er det bare dejligt at høre altså, – tusind tusind tak for de søde ord:)
Warm wishes, Dianna