with Creamy Mushroom Sauce and Rocket
Super speedy, this Super Quick Bacon, Spinach and Ricotta Tortelloni takes only 15 minutes to make. Paired with a creamy mushroom sauce, this quick tortelloni is sure to hit the spot.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Sliced Mushrooms
180 grams
Spinach and Ricotta Tortelloni
300 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 grams
Balsamic Glaze
12 milliliter(s)
British Smoked Bacon Lardons
90 grams
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press)
- Heat a drizzle of oil in a frying pan on high heat.
- Fry the bacon and mushrooms, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Next, add the garlic to the mushrooms. Fry for 1 min.
- Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
- Simmer, 2-3 mins. Season with salt and pepper.
- Gently stir the tortelloni into the sauce.
- Share the tortelloni between your serving bowls.
- Top with the rocket leaves and drizzle over the balsamic glaze.
3398
kJ
Energy (kJ)
812
kcal
Energy (kcal)
45.4
g
Fat
22.3
g
of which saturates
72.1
g
Carbohydrate
12.7
g
of which sugars
4
g
Dietary Fibre
28.9
g
Protein
3.71
g
Salt
with Creamy Mushroom Sauce and Rocket
with Creamy Pesto Sauce, Peas and Mushrooms
with Creamy Mushroom Sauce and Rocket
