Spring Tortellini with Cream Sauce
and peas / mushrooms / prosciutto
A version of this quick, satisfying pasta was first included in a meal plan in 2016. The sauce is surprisingly light for a cream-based sauce and the mushrooms and prosciutto add a savory touch.
Ingredients
Spring Tortellini with Cream Sauce:
- Prosciutto - 2 oz, chopped
- Shallots - 2 cloves, diced
- Garlic - 1 clove, chopped
- Pasta, tortellini - 12 oz (sub any fun pasta shape)
- Mushrooms, any button - 8 oz, chopped (look for pre-chopped)
- Peas, frozen or fresh - 1 cup
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Flour - 2 Tbsp
- Stock, any type - 1 cup
- Heavy cream - 1/2 cup (sub half and half or milk but the result won’t be as creamy)
- Lemon zest - 1 tsp
- Black pepper - 1/2 tsp
- Cheese, parmesan (opt) - 1 oz, grated
Nutrition Facts
Amount Per Serving
Calories
483
Just a moment...
% Daily Value
Total Fat
24g
37%
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Saturated Fat
12g
62%
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Trans Fat
0g
Just a moment...
Cholesterol
89mg
30%
Just a moment...
Sodium
670mg
28%
Just a moment...
Total Carbohydrate
49g
16%
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Dietary Fiber
4g
16%
Just a moment...
Sugars
4g
Just a moment...
Protein
19g
Just a moment...
Prep
- Prosciutto / Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
- Mushrooms - Chop mushrooms. (Can be done up to 2 days ahead)
- Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.
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Make
- Cover a plate with a paper towel and set it near the stove.
- Heat a large saute pan over medium-high heat. Add cooking oil and then prosciutto. Saute until prosciutto is crisp, 3 to 5 minutes. Use a slotted spoon to transfer prosciutto to the paper towel-lined plate. If the saute pan is very oily, drain off all but a very thin layer.
- Return pan to heat and reduce heat to medium. Add butter and then mushrooms and shallots to melted butter. Saute until mushrooms are tender and golden on the outside, 4 to 5 minutes. Season with a pinch of salt.
- To mushrooms add Italian seasoning, garlic, and flour. Saute for 1 minute until no dry spots of flour remain.
- While stirring, slowly add the stock and then the cream. Continue stirring and bring to a low simmer. Simmer until sauce thickens slightly, about 1 minute.
- Add pasta and peas to sauce and stir to combine everything. Taste and season with some salt.
- Top pasta with lemon zest, black pepper, and prosciutto. Grate some parmesan cheese on top if you’d like. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
483
Just a moment...
% Daily Value
Total Fat
24g
37%
Just a moment...
Saturated Fat
12g
62%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
89mg
30%
Just a moment...
Sodium
670mg
28%
Just a moment...
Total Carbohydrate
49g
16%
Just a moment...
Dietary Fiber
4g
16%
Just a moment...
Sugars
4g
Just a moment...
Protein
19g
Just a moment...
Reviews
Ratings
57 reviews
This meal is perfect for those nights where you don’t know what to make. I had some frozen tortellini, squash (instead of mushrooms), bacon (instead of prociutto), and broccoli (instead of peas). It worked out great. Just such an easy dish.
0 HelpfulI didn't really follow the recipe, but I used the sauce as a jumping off point for ingredients I had on hand & needed to use up. Very tasty and it's going on the keeper list. I used diced Canadian Bacon and shells but otherwise, followed pretty closely. (and milk instead of cream)
0 Helpful