Spinach Tortellini with Bacon, Mushrooms and Sweet Chilli Sauce

250g fresh ricotta-stuffed spinach tortellini (1 pkt of Pasta Fresca brand)

4-6 crispy cooked bacon rashers, chopped into little pieces

1 cup approx sliced button mushrooms, sauted

1/4 - 1/2 cup cream

Sweet chilli sauce to taste (I like a lot!)

Salt and lots of freshly ground black pepper

Small handful chopped parsley

Boil pasta in lots of salted water until tender. Drain, remove pasta and toss the chopped cooked bacon, mushrooms, sweet chilli sauce and cream into the hot saucepan. Cook for 2 minutes, season with salt and pepper.  Return pasta to the saucepan and add the parsley. Mix well and serve immediately (ideally with a green salad).  Can reheat leftovers for lunch or snacks – sometimes need to add more cream.  1 pkt serves 2 with a little leftover depending on how greedy you are.

Jo Seagar.