Tortellini and Mushroom Saute with leeks / zucchini
This tortellini has layers of vegetables and aromatics that are tossed in a rich and creamy pan sauce (that is made without the addition of any actual cream).
Smarts: To make the saute, each element is added to one pan but requires a different amount of time to cook. For maximum flavor, take your time with each addition, letting the vegetables / aromatics brown and caramelize on the bottom of the pan.
- Pancetta - 4 oz, chopped (look for pre-chopped; sub chopped bacon)
- Zucchini - 12 oz, chopped
- Pasta, tortellini - 16 oz
- Leeks - 2, chopped
- Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
- Flour, all-purpose - 2 Tbsp
- Italian seasoning - 1/2 tsp
- Stock, any type - 1 1/2 cups
- Lemon zest - 1 tsp
- Black pepper - 1/2 tsp
- Pancetta (if not pre-chopped) / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. If prepping ahead of time, let tortellini cool and toss with some oil to minimize sticking. (Can be done up to 2 days ahead)
- Leeks / Mushrooms (if not pre-sliced) - Prep as directed. Store separately.
- Heat a large saute pan over medium heat. Add pancetta and saute until crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
- Drain off all but 1 Tbsp / 15 mL of oil from the pan or add a splash of oil if the pan looks dry.
- To heated pan, add mushrooms and saute until mushrooms are golden brown and dry, 5 to 6 minutes. (Note: Don’t rush this step. You want the mushrooms to be nicely browned to get maximum flavor in the sauce.)
- When mushrooms are nicely browned, add leeks and saute until leeks are starting to soften, ~3 minutes.
- Add zucchini with some salt and saute just to get the zucchini started cooking, ~2 minutes more.
- Stir in flour and Italian seasoning until no dry spots of flour remain.
- While stirring, slowly pour stock over vegetables. Bring sauce to a simmer and simmer until sauce is thick and creamy and zucchini is tender, 2 to 4 minutes.
- Remove pan from heat and stir in tortellini. Season pasta with some salt.
- Transfer pasta to serving plates and top each portion with pancetta, lemon zest, and black pepper. Enjoy!
This meal has 26 reviews
Skipped the leeks. Skipped the pancetta, but grilled chicken Italian sausage on the side. Sauce came together nicely, mushrooms and squash were great with Costco cheese tortellini.
Really delicious. I think I'd add a little parmesan or something if I made it again, but it's still great without it.
It was ok; I felt that the flavors were not great. The taste was not impressive; like missing something.
Little time-consuming for after work, but really delicious. Used prosciutto instead of pancetta and yellow bell pepper instead of zucchini because that’s what I had on hand. Flavors came together beautifully.
Very good! I, too, felt like it was missing a little something. Maybe some lemon juice? I’ll try that next time. Edit: I'm updating this to five stars because I'm eating my leftovers and HOLY COW. The flavors changed so much overnight and are just so rich and lovely. How can I get this on the first day?!
So good! Especially the next day.