Creamy Veggie Tortellini
with Mushrooms, Leeks and Peas
Pesto is the besto in this creamy, herbaceous tortellini dish that features a hearty medley of veggies and a sprinkling of toasted walnuts.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
113 g
Champignons
56 g
Poireau, émincé
56 g
Petits pois
7 g
Persil
28 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
56 ml
Crème
(Contient: Lait)
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
Instructions
- Thinly slice mushrooms.
- Finely chop parsley.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer walnuts to a plate.
- Increase heat to medium-high, then add 1/2 tbsp (1 tbsp) oil, then mushrooms and peas. Cook, until veggies begin to soften, 3 min.
- Add leeks. Cook, stirring often, until leeks are tender, 2-3 min. Season with salt and pepper.
- Reduce heat to medium-low, then add cream and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce thickens slightly, 1-2 min.
- Remove from heat, then stir in basil pesto and half the parsley.
- Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water. Drain and return tortellini to the same pot, off heat.
Does this amount of reserved water need to be increased here?
- Add sauce and 2 tbsp (4 tbsp) reserved pasta water to the pot with tortellini. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide tortellini between bowls.
- Sprinkle with walnuts and remaining parsley.
Does measured amount of pasta water need to be increased here? to 1/4 cup?
