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Spring Tortellini with Cream Sauce
and mushrooms / peas

Active: 30 min Total: 30 min
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. Browned mushrooms give the cream sauce a rich flavor.


Spring Tortellini with Cream Sauce:
  • 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


  1. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  2. 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)
  3. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)
  4. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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  1. Heat a large saute pan over medium-high heat. Add butter and then mushrooms to melted butter. Saute until mushrooms are tender and golden on the outside, 4 to 5 minutes. Season with a pinch of salt. Return pan to heat.
  2. 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.
  3. 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.
  4. Stir pasta and mushrooms into sauce. Taste and season with some salt, if needed.
  5. Top pasta with lemon zest, black pepper, and grated cheese. Enjoy!



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