Tortellini de espinaca con salsa de berros y champiñones/setas

Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Tortellini de espinaca con salsa de berros y champiñones/setas. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tortellini de espinaca con salsa de berros y champiñones/setas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortellini de espinaca con salsa de berros y champiñones/setas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortellini de espinaca con salsa de berros y champiñones/setas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortellini de espinaca con salsa de berros y champiñones/setas estimated approx 35 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Tortellini de espinaca con salsa de berros y champiñones/setas using 11 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Tortellini de espinaca con salsa de berros y champiñones/setas:

1. 1 Paquete tortellini espinaca
2. 1 Paquete bacon tiras
3. Berros al gusto (suele reducir mucho)
4. Nata para cocinar(un bote)
5. Champiñones o setas si gusta
6. 1 cebolla
7. 1 diente ajo picado si te gusta
8. Aceite
9. Sal
10. Cantidad hasta que cubra la pasta agua
11. Ralladura queso semi o al gusto

Instructions to make to make Tortellini de espinaca con salsa de berros y champiñones/setas

1. Poner a cocer la pasta en agua con un poco de aceite y sal para que no se pegue.
2. Poner en una sartén el bacon y la cebolla hasta que se dore (champiñones o setas también).
3. Cuando esté todo dorado, introducimos el berro muy menudo y en poco estará ya integrado.
4. Añadimos la nata para cocinar en la pasta escurrida y pasada por agua fría para que no se quede pegajosa e introducimos los ingredientes del sartén a fuego lento, junto con la ralladura de queso(al gusto). Mezclamos y servimos.

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