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Mushroom and Leek Tortellini

Adapted from Martha Stewart "Mushroom Tortellini with Arugula"
Servings:
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Overhead shot of tortellini, leeks, and mushrooms

Ingredients
 

  • 16 oz cheese tortellini
  • 1 lb assorted mushrooms (sliced with any tough stems removed)
  • 1 large leek (thoroughly cleaned, halved lengthwise, and thinly-sliced, omitting dark green parts)
  • ¼ cup olive oil
  • ¼ stick butter
  • ½ cup crème fraîche (Mexican crema or sour cream thinned with some milk could work too)
  • 5 oz arugula (optional, but recommended)
  • kosher salt
  • black pepper
  • parmesan cheese (shredded or shaved for garnish)

Directions

  • Put a large pot of salted water over high heat to bring to a boil.
  • Meanwhile, add olive oil, butter, leeks, and a generous pinch of salt and pepper to a pan and sautée over medium heat until they have softened and become a bit translucent. Add mushrooms and cook until they have softened, but still have a bit of bite.
  • While leeks and mushrooms are cooking, boil tortellini. If the pasta is fresh, this will only take 3-4 minutes. Drain, reserving about a cup of pasta water.
  • Combine tortellini, mushrooms, leeks, crème fraîche, and a bit of pasta water until you have a very thin sauce covering the entire dish.
  • If you are using arugula, add at this time. The arugula will just slightly wilt.
  • Taste, and add salt and pepper if needed.
  • Plate the pasta, adding whatever amount of parmesan makes your heart sing.