Spinach-and-Cheese Tortellini with LEEKS and CREAMY MUSHROOM SAUCE

Name: Spinach-and-Cheese Tortellini with LEEKS and CREAMY MUSHROOM SAUCE
Cuisine: European, Italian, Mediterranean
Ingredients: 2 1/2 tsp salt; 14 oz/400 g fresh cheese-and-spinach tortellini; 6 tsp unsalted butter, at room temperature; 1 leek, white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced; 1/2 tsp dried marjoram or oregano; 6 oz/170 g cremini mushrooms, brushed clean and thinly sliced; 1 garlic clove, minced; 1/4 cup/60 ml dry white wine; 1 tsp white wine vinegar; 1 cup/240 ml heavy cream; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; Freshly ground black pepper; 2 tsp minced fresh flat-leaf parsley; 1 tbsp freshly grated Parmesan cheese

4 steps

Of all the shortcut products available in grocery stores, my favorite just might be fresh pastas. I've chosen spinach-and-cheese tortellini here because they're delicious, they cool and their beautiful green color goes so well with the classic cream sauce, sweet caramelized leeks, and woodsy cremini mushrooms. The impressive sauce is surprisingly simple to make it reduced wine and heavy cream. Yet another shortcut to making any night feel like the weekend. it's that easy: Leeks are easy to clean. Just trim off the root end and cut off and discard the tops where they turn dark green and tough. Cut the leeks in half lengthwise and rinse cold running water between the layers to remove any sand or grit. Proceed with chopping or slicing as directed. extra hungry? How about a salad of radicchio and Bibb lettuce with a scattering of olives, a drizzle of balsamic vinegar, and a glug of olive oil in the glass: A Sauvignon Blanc from Oyster Bay, New Zealand, is just the thing to cut through this creamy sauce. But if you're in the mood for red, fear not. A Beaujolais or lighter-bodied Pinot Noir would be just as tasty. Look for a bottle of Mark West Pinot Noir for a surprisingly decent bottle at an economical price.

Updated at: Thu, 17 Aug 2023 03:01:17 GMT

Ingredients

2 servings

2 ½ tspsalt

14 ozcheese-and-spinach tortellini

fresh

6 tspunsalted butter

at room temperature

1leek

white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced

½ tspdried marjoram

or oregano

170gcremini mushrooms

brushed clean and thinly sliced

1garlic clove

minced

¼ cupdry white wine

1 tspwhite wine vinegar

freshly ground black pepper

2 tspfresh flat-leaf parsley

minced

1 Tbspparmesan cheese

freshly grated

Instructions

Step 1

1. Fill a 12-in/30.5-cm skillet with water up to about i in/2.5 cm from the top. Cover and bring to a boil over high heat. Add 2 tsp of the salt and toss in the tortellini. Stir gently once or twice to keep the pasta from sticking and cook, stirring occasionally, until al dente, about 5 minutes or according to the package directions. Drain the pasta in a colander set in the sink and toss with 2 tsp of the butter.

Step 2

2. Return the pan to the heat, reduce the heat to medium-high, and add the remaining 4 tsp butter. When the butter is melted and hot, add the leek and marjoram and 1/4 tsp salt. Sauté until the leek begins to soften, about 1 minute. Add the mushrooms and garlic and cook until the mushrooms give off their juices, about 4 minutes. Add the wine and vinegar and cook until the pan is almost dry, about 2 minutes longer. (Raise the heat if the liquid seems to be reducing too slowly.)

Step 3

3. Add the cream and bring to a simmer. The sauce should be bubbly and a little thickened in about 1 minute. Stir in the nutmeg and cayenne. Taste and add the remaining 1/4 tsp salt and a grind or two of black pepper if it needs it. Return the tortellini to the pan and toss it in the hot creamy sauce until the pasta is well coated and warmed through, about 2 minutes.

Step 4

4. Scoop the tortellini into warmed shallow bowls. Scatter the parsley and Parmesan over the top and serve hot.