Creamy Leek, Mushroom, & Bacon Tortellini
Posted by Trish | Under Beef, Dinner, Pasta, Pork Saturday Mar 29, 2008
Submitted by Pixy
Serves 4
| 1 c. button mushrooms | 1 leek, thinly sliced | |
| 5 slices good bacon, finely diced | 2½ c. (600mL) light cream | |
| ½ c. good white wine | ¼ c. FRESH Parmesan | |
| Pasta for 4; whatever you like best. Veal tortellini | Fresh herbs: thyme, oregano, flat parsley | |
| works very well. | 1 tbsp olive oil (may not need it) |
1. Cook enough pasta for 4 people following the directions on the pkg.
2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
5. Add parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
6. Garnish with fresh herbs & serve with a crispy side salad.
