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Week of 9/9/19

Tortellini and Mushroom Saute
with leeks / zucchini

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Tortellini and Mushroom Saute
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.
Proteins
Cheese, Deli meat
Cuisines
European - Mediterranean
Save recipe
54

Ingredients

Metric
Servings:
4
Tortellini and Mushroom Saute:
  • 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

Prep

  1. Pancetta (if not pre-chopped) / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. 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)
  3. Leeks / Mushrooms (if not pre-sliced) - Prep as directed. Store separately.

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Make

  1. 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.
  2. Drain off all but 1 Tbsp / 15 mL of oil from the pan or add a splash of oil if the pan looks dry.
  3. 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.)
  4. When mushrooms are nicely browned, add leeks and saute until leeks are starting to soften, ~3 minutes.
  5. Add zucchini with some salt and saute just to get the zucchini started cooking, ~2 minutes more.
  6. Stir in flour and Italian seasoning until no dry spots of flour remain.
  7. 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.
  8. Remove pan from heat and stir in tortellini. Season pasta with some salt.
  9. Transfer pasta to serving plates and top each portion with pancetta, lemon zest, and black pepper. Enjoy!

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