Creamy Bacon & Pea Sauce With Mushroom Tortelloni

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, add your portobello mushroom tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

Peel and slice (don't chop!) your garlic

Chop your basil finely, including the stalks

Combine half your grated Italian hard cheese (save the rest for later!) with your cornflour and a pinch of salt and pepper

Gradually add 150ml [225ml] [300ml] milk and mix until fully combined – this is your creamy sauce

Once the bacon lardons are golden, add the sliced garlic to the pan and cook for 1 min or until fragrant

Once fragrant, reduce the heat to medium-high, then add your creamy sauce and blanched peas to the pan, give everything a good mix up and bring to the boil

Cook for 30 secs, or until the sauce has slightly thickened, then add your drained tortelloni to the pan with a splash of starchy pasta water

Stir it all together and cook for a final 30 secs or until the sauce is coating the pasta – this is your creamy bacon & pea sauce with mushroom tortelloni