how to make quick Tortellini boscaiola

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortellini boscaiola. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortellini boscaiola is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortellini boscaiola is something that I’ve loved my entire life.

Table of Contents


  • 625g fresh veal tortellini pasta
  • olive oil cooking spray
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 125g 97% fat-free bacon, rind removed, chopped
  • 150g button mushrooms, sliced
  • 375ml can light evaporated milk
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • shaved parmesan cheese, to serve


  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender.
  • Step 2
    Spray a large, non-stick frying pan with oil. Heat over medium heat. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened. Add mushroom. Cook for 2 to 3 minutes or until just tender. Reduce heat to medium-low. Add milk and wine. Simmer for 5 to 6 minutes or until slightly thickened.
  • Step 3
    Drain pasta. Return to saucepan over low heat. Add mushroom mixture and parsley. Cook, stirring, for 3 to 4 minutes or until heated through. Spoon pasta into bowls. Top with parmesan. Serve.

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