You may also like
Ingredients
- 500 g (1 lb 2 oz) veal tortellini
- 3 tablespoons olive oil
- 600 g (1 lb 5 oz) Swiss brown mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 125 ml (4 fl oz/ 1/2 cup) dry white wine
- 300 ml (10 1/2 fl oz) thickened (whipping) cream
- pinch of grated nutmeg
- 3 tablespoons finely chopped flat-leaf (Italian) parsley
- 30 g (1 oz) grated parmesan cheese, to serve
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, heat the oil in a frying pan over medium heat. Add the mushrooms and cook, stirring occasionally and gently, for 5 minutes, or until softened. Add the garlic and cook for 1 minute, then stir in the wine and cook for 5 minutes, or until the liquid has reduced by half.
2. Add the cream, nutmeg and parsley, stir to combine and cook for 3-5 minutes, or until the sauce thickens slightly. Season with salt and freshly ground black pepper. Divide the tortellini among four serving plates and spoon on the mushroom sauce. Sprinkle with parmesan cheese (if desired) and serve.
