This is definitely a made up one. No self respecting Italian food lover would serve tortellini with a creamy sauce, but I must tell you it really works! Creamy rich and delicious.
Ingredients:
2 packets of shop bought tortellini (mine are from Pick 'n Pay)
250g Streaky Bacon
125g Portabellini mushrooms sliced (use button if you can't find them)
5 Baby leeks finely sliced
250ml Cream
1/2 cup Grated Parmesan cheese
125ml Milk
1 tbsp Flour
2 tbsp Chopped fresh chives to serve
Method:
Put the water on to the boil in a large pot, add salt.
Fry the bacon until crispy, remove and drain on kitchen paper.
Add the leeks and mushrooms to the pan and fry over a medium heat until softened.
Add a splash of wine, to deglaze the pan, you can also do this with hot water from the kettle, but the wine does add flavour to the sauce.
Sprinkle the flour over the leeks and mushrooms, and stir. Start to add the cream in small quantities, until the flour is all absorbed. Add the rest of the cream and milk.
Add the parmesan and reserved bacon. Don't add salt until you have tasted it as the bacon and the parmesan tend to make the sauce salty. Let the sauce simmer while you cook the tortellini. If the sauce is too thick add some water or milk.
Cook the tortellini according to the packet instructions once cooked, serve with the sauce and sprinkle with the chopped chives. You will see mine was served with little ball shaped carrots, these were bought to amuse my son, as apposed being a perfect accompaniment to this dish. I must say though that it worked quite well.
Very quick and easy week night dinner.
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