This was what I fixed for lunch last week, even though I had to sub a lot of the recipe. Had only a little butter, so I used part olive oil. No shallots, so half a red onion. No chicken broth so just used water and half a left over ramen noodle flavoring package. And no cream, so just milk. It was great. I loved the single pot so fewer dishes to wash. This actually made three meals for me.
Ingredients
1 teaspoon unsalted butter
1 teaspoon olive oil
4 slices bacon or Italian sausage
1 shallot, finely chopped
½ cup sliced mushrooms
8-10 ounces frozen cheese tortellini
1/2 cup frozen peas (no need to thaw)
1/2 cup chicken broth
1/2 cup milk or cream
pinch ground nutmeg
2 teaspoons white miso
1 teaspoon gochujang (optional)
Salt and black pepper
Zest and juice of 1/2 lemon
Directions
In large deep skillet, melt butter and add oil to fry bacon to crispy. Remove and wrap in paper towel to absorb oil. Add onion and/or shallot and fry until softened. add broth or water and seasoning and bring to boil. Add peas and when water returns to boil, add tortellini and nutmeg and black pepper. As the bacon and miso are both salty, I would not add any more salt until finished as you probably won’t need it. Simmer and cook until tortellini are temder. Mix miso and, if using, gochujang with milk or cream and add and heat, but do not boil. Adjust seasonings and finish with a little lemon juice and zest. Garnish with crumbled bacon and enjoy.
NOTE: This time I overcooked the bacon, so added it to water with pasta instead of using it as a garnish. To keep it vegetarian you could leave the bacon out entirely.
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