Spring Tortellini with Cream Sauce
and pancetta / mushrooms / peas

Name: Spring Tortellini with Cream Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 oz Pancetta, chopped (look for pre-chopped to save time); 2 cloves Shallots, diced; 12 oz Pasta, tortellini (sub any fun pasta shape); 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 cup Peas, fresh or frozen; 1 Tbsp Butter; 1 Tbsp Oil, cooking; 1/2 tsp Italian seasoning; 2 Tbsp Flour, all-purpose; 3/4 cup Stock, any type; 3/4 cup Half and half; 1 tsp Lemon zest; 1/2 tsp Black pepper; 1 oz Cheese, parmesan (opt), grated

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This spring-themed pasta has been featured a few times in the past (most recently in 2018), but it's always a cozy, fast favorite this time of year. Pancetta and browned mushrooms give the cream sauce a rich flavor.

Ingredients

Metric

Servings:

Spring Tortellini with Cream Sauce:

Pancetta - 4 oz , chopped (look for pre-chopped to save time)
Shallots - 2 cloves , diced
Pasta, tortellini - 12 oz (sub any fun pasta shape)
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Peas, fresh or frozen - 1 cup
Butter - 1 Tbsp
Oil, cooking - 1 Tbsp
Italian seasoning - 1/2 tsp
Flour, all-purpose - 2 Tbsp
Stock, any type - 3/4 cup
Half and half - 3/4 cup
Lemon zest - 1 tsp
Black pepper - 1/2 tsp
Cheese, parmesan (opt) - 1 oz , grated

Prep

Pancetta / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Pasta - Boil pasta according to package directions. If prepping ahead, toss with some oil to prevent it from sticking. (Can be done up to 3 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)
Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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Make

Heat a large saute pan over medium-high heat. Add butter and then pancetta and mushrooms. Saute until mushrooms are deep golden brown and tender, 5 to 7 minutes. Season with some salt and set aside. Return pan to heat.
To heated pan, add oil and then shallots. Saute until shallots are nearly soft, ~2 minutes. Stir in Italian seasoning and flour until no dry spots remain.
Pour stock into pan while whisking. Bring to a simmer. When stock is simmering, pour half and half into pan and simmer. Simmer until sauce thickens slightly, 2 to 3 more minutes. If using fresh peas, add them at the same time as the half and half. If using frozen peas, add them after the sauce thickens.
Stir pasta, pancetta, and mushrooms into sauce. Taste and season with some salt, if needed.
Top pasta with lemon zest, black pepper, and grated cheese. Enjoy!

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