Porcini Mushroom Tortellini and Crispy Bacon in Alfredo Sauce

Name: Porcini Mushroom Tortellini and Crispy Bacon in Alfredo Sauce with Balsamic Rocket Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 120 Grams of Beef bacon; 2 Piece of Garlic cloves; 30 Grams of Sun dried tomatoes; 60 Grams of Baby spinach; 10 Grams of Plain flour; 1 Piece of Chicken stock cube; 150 ML of Cooking cream; 350 ML of Water; 250 Grams of Porcini mushroom tortellini; 15 Grams of Fresh basil; 30 Grams of Grated Parmesan; 1 Piece of Shallots; 20 ML of Balsamic vinegar glaze; 1 Tbsp of Olive oil; 40 Grams of Rocket

with Balsamic Rocket Salad

Porcini mushrooms add deep, savory flavor to this comforting pasta, tossed in creamy Alfredo and finished with crispy bacon and a peppery rocket salad.

NEW

Cals 993 · Prot 46 · Carbs 75 · Fat 58

Chef's choice

35 min

Porcini Mushroom Tortellini and Crispy Bacon in Alfredo Sauce with Balsamic Rocket Salad

Porcini mushrooms add deep, savory flavor to this comforting pasta, tossed in creamy Alfredo and finished with crispy bacon and a peppery rocket salad.

NEW

Cals 993 · Prot 46 · Carbs 75 · Fat 58

Chef's choice

Ingredients

Pasta

Beef bacon

120 Grams

Garlic cloves

2 Piece

Sun dried tomatoes

30 Grams

Baby spinach

60 Grams

Plain flour 10*11*

10 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Cooking cream 4*

150 ML

Water

350 ML

Porcini mushroom tortellini 4*5*10*11*

250 Grams

Fresh basil

15 Grams

Grated Parmesan 4*

30 Grams

Salad

Shallots

1 Piece

Balsamic vinegar glaze 14*

20 ML

Olive oil

1 Tbsp

Rocket

40 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4153 / 993
Fats (g)	57.5
of which saturated (g)	29.8
Carbohydrates (g)	75
of which sugars (g)	19.9
Fibers (g)	4.3
Proteins (g)	45.5
Salt (g)	9.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Bring a kettle of water to a boil.
Peel and finely chop the garlic.
Finely chop the sun dried tomatoes.
Rinse the baby spinach and place it in a colander in the sink.
Pour boiling water over it to wilt, then rinse with cold water to cool.
Then squeeze out as much water as possible from it.

2 Cook bacon

Heat a large pan over a high heat.
Fry the bacon for 3-4 min until it renders / melts the fat and begins to crisp.
Pour out any of the excess fat as it cooks and set aside.
Set the bacon aside on a plate.
Reserve the pan.

3 Cook

Return the pan to a medium-high heat with 1-2 Tbsp of reserved bacon fat.
Fry the garlic, sun dried tomatoes, and spinach for 1-2 min.

4 Make sauce

Add 0.5 tsp flour and crumble in 0.5 stock cube.
Fry until a sandy past is formed, then whisk in the the cooking cream, grated parmesan, and the measured water.
Bring to a simmer, then add the porcini mushroom tortellini.
Tear in some basil and stir through, reserving the rest for garnish.
Lower the heat, cover, and gently cook for 4-5 min until softened and the sauce thickens.

Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if its too thick.

5 Salad

Meanwhile, finely slice the shallots.
In a large bowl, combine the balsamic glaze with a drizzle of olive oil, a pinch of salt and pepper.
Add the rocket and toss when ready to serve.

6 Serve

Roughly chop the crispy bacon.
Serve the Porcini Mushroom Tortellini in Alfredo sauce topped with the Crispy Bacon and Balsamic Rocket Salad on the side.