Tortellini with bacon-basil sauce

Name: Tortellini with bacon-basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g dried tortellini with meat filling; 7-10 Tbsp Salt; 400 g white mushrooms; 1 Onion; 75 g streaky smoked bacon; 3/8 l clear broth (instant); 200 g Whipped cream; 200 g frozen peas; 1 potty Basil; 50 g grated gouda cheese; 30 g grated parmesan cheese; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g dried tortellini with meat filling
7-10 Tbsp Salt
400 g white mushrooms
1 Onion
75 g streaky smoked bacon
3/8 l clear broth (instant)
200 g Whipped cream
200 g frozen peas
1 potty Basil
50 g grated gouda cheese
30 g grated parmesan cheese
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper

Directions

1
Cook the tortellini in plenty of boiling salted water for about 13 minutes. Clean and wash the mushrooms and cut them into quarters or halves depending on size. Peel and chop onion. Cut bacon into cubes as well and leave it crispy in a pan without fat.
2
Add the onions and mushrooms and fry. Pour in broth and cream, add frozen peas and bring to the boil. Wash the basil, dab dry and cut into fine strips, except for a little garnish.
3
Stir the basil, 30 g Gouda and 20 g Parmesan into the sauce and melt. Finally, pour in the sauce thickener while stirring, bring to the boil again briefly and season to taste with salt and pepper. Drain the tortellini and let it drain.
4
Arrange tortellini and sauce on plates and sprinkle with the remaining cheese. Serve garnished with basil.