Creamy Beef Tortellini With Mushroom and Bacon Sauce

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.

Bring a pot of salted water to the boil, add the tortellini and cook for 6-7 minutes. Drain the tortellini and set aside but not for long, as the cooked tortellini might stick together.

Peel and finely slice shallot. Slice mushrooms.

Heat a splash of oil in a frying pan over medium-high heat. Add the shallot, mushrooms, and bacon; sauté for 3–4 minutes until the mushrooms are golden and bacon is crispy. Stir in the cream and simmer for 2 minutes, or until the sauce has reduced and thickened slightly.

Add the cooked tortellini to the frying pan with the sauce and toss gently to combine. Divide between serving bowls and top with the parmesan.