Creamy Beef & Mushroom Tortellini

Pasta: 1 package (approx. 500g) of cheese or beef-filled tortellini.
Meat: 400g Ground beef (mince).
Vegetables: 200g sliced mushrooms, 2 cloves of minced garlic, and 1 small diced onion.
The Sauce: 1 cup heavy cream (double cream), ½ cup beef broth, and ½ cup grated Parmesan cheese.
Seasoning: Salt, cracked black pepper, and fresh parsley for garnish.

Boil the Pasta: Cook the tortellini in salted boiling water according to the package instructions. Drain and set aside.
Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
Sauté Veggies: Add the diced onion and sliced mushrooms to the skillet. Cook for 5 minutes until soft. Stir in the minced garlic for about 1 minute until fragrant.
Simmer the Sauce: Pour in the beef broth and heavy cream. Let it simmer for 3-5 minutes until the sauce starts to thicken slightly.
Combine: Stir in the Parmesan cheese until melted. Toss in the cooked tortellini and mix well until every piece is coated in that creamy sauce.
Serve: Season with plenty of black pepper and top with fresh parsley.

Pro-Tip for your Blog: Suggest adding a handful of fresh spinach at the very end for a pop of color and extra nutrients!