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Spring Tortellini with Cream Sauce
and peas / mushrooms / prosciutto

Active: 35 min Total: 35 min

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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Prosciutto / Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
  3. Mushrooms - Chop mushrooms. (Can be done up to 2 days ahead)
  4. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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Make

  1. Cover a plate with a paper towel and set it near the stove.
  2. 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.
  3. 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.
  4. To mushrooms add Italian seasoning, garlic, and flour. Saute for 1 minute until no dry spots of flour remain.
  5. 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.
  6. Add pasta and peas to sauce and stir to combine everything. Taste and season with some salt.
  7. Top pasta with lemon zest, black pepper, and prosciutto. Grate some parmesan cheese on top if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (134)
Gluten-free (10)
Paleo (23)
Vegetarian (18)

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.

By: Bethany
Posted: Jul 26, 2020
Diet: Original
0 Helpful

Everyone loved this. Served with side salad and garlic bread.

By: Nicki
Posted: Feb 02, 2019
Diet: Vegetarian
0 Helpful

I 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)

By: Ruth
Posted: Jan 24, 2019
Diet: Original
0 Helpful

Delicious. The whole family really liked this one; definitely make extra for leftovers!

By: Kari
Posted: Jan 02, 2019
Diet: Original
0 Helpful

Classic and comfy!

By: Jenna
Posted: Jul 01, 2018
Diet: Paleo
0 Helpful

My husband, 4-year-old son, and I all loved this dish!

By: Michelle
Posted: May 10, 2018
Diet: Vegetarian
0 Helpful