French Onion Tortellini with Bacon & Mushrooms
This Creamy French Onion Tortellini with Bacon & Mushrooms is a simple, quick, and indulgent pasta recipe. Ready in 25 minutes, it’s rich, creamy, and packed with flavour - perfect for weeknights or cosy dinners.
Ingredients
- 375g packet Latina Fresh veal tortellini (See Note 2)
- 20g butter
- 1 tablespoon olive oil
- 1 brown onion, thinly sliced
- 2 cloves garlic, finely chopped
- 3 pieces shortcut bacon, cut into thin strips
- 1 cup thinly sliced button mushrooms (firmly packed)
- 1 teaspoon Dijon mustard
- ⅔ cup thickened cream
- 40g packet French onion soup mix
- ¼ cup thinly sliced spring/green onions (or use other herbs such as basil, parsley or chives)
to serve
- Shaved or grated parmesan
- Extra sliced spring/green onions
- Cracked black pepper
Instructions
- Bring a large saucepan of water to the boil and cook the tortellini according to packet directions, LESS 1 minute (so cook for 4 minutes once it has returned to the boil – the pasta will finish cooking in the sauce). Reserve 1 cup of the cooking liquid, then drain the pasta. Set aside.
- While the pasta is cooking, add the butter and olive oil to a large frying pan and place over a medium heat. Once butter has melted, add the onion, garlic and bacon. Cook, stirring often, for 5-6 minutes or until the onion has softened and bacon has browned slightly. Add the mushrooms and continue stirring for 1-2 minutes or until wilted.
- Add the dijon mustard, cream and French onion soup mix to the onion/bacon mixture, stirring until well combined. Gradually start adding the reserved pasta water, stirring well. (You may not need all of it, I'll let you be the judge – but I did use the whole 1 cup. You can always add more later if too thick).
- Add the drained tortellini and stir to combine. Bring to a gentle simmer and cook for 1 minute. Stir through the spring/green onions is using. Serve in bowls garnished with parmesan cheese, extra spring/greens and cracked black pepper if desired. Enjoy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - OTHER PASTA OPTIONS:
You can use whichever pasta you have on hand or prefer. Latina also make a beef ravioli in the 375g packets or simply use around 200g-250g dried pasta which you have cooked. Penne, spirals, orecchiette or bow ties work well.