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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 made this meal with a few tweaks because my daughter was recently put on a gluten and dairy free diet. When I have chicken and mushrooms I automatically want to have sage, and this recipe that called for the addition of wine to the sauce inspired me - Served with a gluten free gnocchi pasta, used a splash of hazelnut milk for cream sauce effect. Wound up roasting the zucchini for zucchini chips because the kids like that. Kind of a mish mash when all was said and done, but we liked it.

By: Melanie
Posted: Sep 09, 2019
Diet: Paleo

Just ok, not outstanding. Easy meal though. Did bacon instead of pancetta. Family hated the zucchini.

By: Sara
Posted: Sep 09, 2019
Diet: Original

great flavor

By: Danielle
Posted: Sep 09, 2019
Diet: Original

Couldn't ever get sauce to thicken, but otherwise good.

By: Emily
Posted: Sep 09, 2019
Diet: Original

This was my first time trying a Cook Smarts recipe! Easy to make and surprisingly not a heavy meal.

By: Reagan
Posted: Sep 09, 2019
Diet: Original

Super easy and quick. I used some tortellini and some dairy free ravioli. I preferred the flavors with the ravioli (carmelized butternut squash)

By: Emily
Posted: Sep 08, 2019
Diet: Vegetarian