Ham Tortelloni in Creamy Mushroom Sauce
with Balsamic Dressed Baby Leaf Salad
- Milk
- Egg
- Wheat
- Cereals containing gluten
- Sulphites
- Almonds
- Hazelnuts
- Celery
- Fish
- Mustard
- Nuts
- Soya
- Walnuts
- Molluscs
- Cashew nuts
- Pistachio nuts
- Cereals containing gluten
- Barley
- Crustaceans
- May contain traces of allergens
This Ham Tortelloni in Creamy Mushroom Sauce is ideal for your weeknight table and ready in under 25 minutes. An easy creamy sauce gains earthy depth of flavour from the mushrooms, making it perfect for the colder months.
Ingredients
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Wild Mushroom Paste
300 grams
Cured Ham Tortelloni
(Contains: Milk, Egg, Wheat, Cereals containing gluten, Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Cereals containing gluten, Barley, Crustaceans, May contain traces of allergens)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.
b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.
c) Bring the sauce to the boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat.
a) Meanwhile, pour the boiled water from the kettle into a saucepan with 0.5 tsp salt and bring back to the boil.
b) When boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.
c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
a) Once thickened, add the cheese to the mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
b) Gently stir the cooked pasta through your creamy sauce.
a) Divide the filled pasta between your bowls and spoon over any remaining creamy mushroom sauce.
b) Serve the baby leaf salad alongside and drizzle over a little olive oil.
c) Drizzle the balsamic glaze over your pasta and salad.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mushroom sauce is a real highlight — rich, earthy, and well-balanced; some found the tortelloni filling itself a little mild or unusual in taste.
- Ease of prep: This comes together quickly and simply, making it a reliable choice for a weeknight dinner.
- Suggestions: Serve with garlic bread or ciabatta to bulk out the meal; if the garlic feels too strong, use a little less or add it briefly to avoid overpowering the sauce.
- Portions: Some felt the portion was on the smaller side for two people, so adding a side like garlic bread can help make it more filling.
- Next-day meals: One reviewer noted the flavours developed nicely when eaten cold the next day, so leftovers are worth keeping.
