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 31 reviews
LOVED this! Made just a few tweaks. 1) Skipped the leeks and lemon zest because I didn't have it. 2) Subbed pancetta for bacon. 3) Doubled the zucchini. 4) Halved the suggested amount of water. 5) Doubled the amount of Italian seasoning. Also I used ricotta and spinach tortellini which really helped to add a new dimension to the flavors! And I love the other veggie suggestions that could be added - with the amount of tortellini that came in the box that I bought, I only had enough for 3 servings (was shooting for 4), so I definitely want to add more veg next time.
Easy meal, not amazing but not bad. Added some cheese in the end because, well, we love cheese. And red pepper flakes for the adults.
It was so good! I used greek seasoning instead of Italian, bacon, added extra zest, and also added kale. I used bouillon cubes to make the stock, so I mixed the cube with some of the pasta water to make the stock.
Subbed mushroom ravioli for the tortellini, otherwise made it as in the recipe. Tasty on a rainy night and could be made again in the future if we want a quick, hearty meal.
Pretty good!! The sauce thickened with no problem for us. We would add 1.5 as many mushrooms because it wasn’t enough, and some white beans would have been a good addition to this as well.
Used bacon (I can never find pancetta) and used a sausage ravioli. So good!