Tortellini in creamy mushroom sauce
Recipe for tortellini in a creamy mushroom sauce with bacon, spinach and broccoli.
Servings 4 people
Calories 848kcal
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
Instructions
- 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
Calories: 848kcal | Carbohydrates: 69g | Protein: 38g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 153mg | Sodium: 1430mg | Potassium: 567mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3076IU | Vitamin C: 10mg | Calcium: 499mg | Iron: 4mg