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Tortellini and Mushroom Saute
with leeks / zucchini

Active: 40 minTotal: 40 min

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.


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

Nutrition Facts

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


  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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This meal has 31 reviews

I did shallot and garlic instead of leeks. It had good flavor and pretty easy overall!

By: Lindsey
Posted: Sep 14, 2019
Diet: Original

Everyone ate everything - but no one was a big fan. Was missing something, but I’m not sure what. Maybe I needed a different type of tortellini? More flavorful veg? More spices or salt? Don’t know. Kind of bland. Doubt we’ll make it again.

By: Jennifer
Posted: Sep 13, 2019
Diet: Original

I should have done the original.

By: Karen
Posted: Sep 13, 2019
Diet: Gluten-free

Tasty, great lunch leftovers. The sauce was not very saucy but the lemon and black pepper were great additions.

By: Kayla
Posted: Sep 12, 2019
Diet: Original

Nice for leftovers, love that I could make both the original and the veggie easily (just added the meat to my husbands, didn't require a bunch of extra pots and cooking). I am not a leeks fan so was worried but they cooked down so nicely I enjoyed the flavor they added

By: Ila
Posted: Sep 12, 2019
Diet: Original

Missing something?

By: Meaghan
Posted: Sep 11, 2019
Diet: Gluten-free