Cheese Tortellini in Tomato Sauce
with Bacon and Parmesan
Bacon really does go with everything, especially a rich tomato sauce, packed with savoury mushrooms! Pillowy cheese-stuffed tortellini are the perfect pasta to sop up all those delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
100 g
Bacon Strips
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
4 g
Chili Flakes
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.31 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (use same for 4 ppl), then drain and return tortellini to the same pot, off heat.
Meanwhile, cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon and 2 tbsp water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until bacon is crispy and water has evaporated, 6-8 min.** Remove the pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside, reserving bacon fat in the pan.
Meanwhile, on a clean surface, roughly chop spinach. Thinly slice mushrooms.
Heat the same pan (from step 2) with reserved bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
Reduce heat to medium. Add crushed tomatoes, broth concentrate, reserved pasta water and 1/4 tsp sugar (dbl for 4 ppl) to the pan with mushrooms. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Add sauce, spinach and 1 tbsp butter (dbl for 4 ppl) to the large pot with tortellini. Place over medium heat, then stir until spinach wilts, 1-2 min. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper, to taste.
Divide cheese tortellini between bowls. Sprinkle over bacon and Parmesan. Sprinkle with chili flakes, if desired.
