Creamy Leek & Lemon Tortellini Skillet

Creamy Leek & Lemon Tortellini Skillet





Prep Time: 20 Min
Cook Time: 20 - 25 Min

​Yields: 3 - 4 Servings

WHAT YOU NEED

• 400g Frozen Cheese Tortellini
• 2 Tbsp. Unsalted Butter
• 1/2 Tbsp. Pepperoncini in Oil
• 6 cloves Garlic, crushed & minced
• 2 Leeks, halved & sliced. (*1)
• 1 Lemon
• 1 C White Wine
• 1/2 C + PC Brand Plant-Based Chick'n Broth
• 1/4 C Whipping Cream, room temp
• 1/4 C + Grana Padano, grated
• 1/2 C Pizza Mozzarella, shredded
• 2 Tbsp. AP Flour
• Handful Fresh Basil
• Fresh Parsley - Garnish
• 1/4 Tsp. + Sea Salt
• Cracked Pepper

NOTES:
(*1) Leeks are notoriously dirty between their layers. It's important to always wash your veggies but this is especially the case with leeks. Make sure they're nice and clean before cooking to avoid dirt ending up in your beautiful skillet.

DIRECTIONS

• Bring a large pot of cold, salted water to a boil on medium high heat.
• Begin heating the butter, pepperoncini, and garlic, in a large skillet set to about medium heat. Once heated, let everything sizzle together for 30 seconds. Drop in some fresh basil leaves and continue to cook for another 30 seconds before adding the leeks and a good pinch of salt & cracked pepper. Reduce the heat slightly and cook the leeks for 5 - 6 minutes until cooked down and lightly browned. Stir in the flour and continue to cook another minute or so until fully incorporated. 
• Stir in the white wine & juice of half the lemon, making sure to break up any clumped up leeks where flour has gathered. Let the wine bubble away until mostly reduced before adding the broth & whipping cream. Once the sauce comes to temp, reduce a little to medium low, add 1/4 tsp. sea salt, and simmer 5ish minutes.
• Add the tortellini to the boiling water and cook to al dente. Strain directly in to the skillet with the sauce, taking some pasta water along with you. Stir everything together until the noodles are nice and sauced. Continue to simmer another 1 - 2 minutes until tortellini are tender sauce has reduced slightly.
• Remove from heat and add the zest of the entire lemon, grana padano, and a little more pasta water to bring everything together. Continue to stir and fold the noodles together until the grana has melted. Taste and adjust salt if desired.
• Preheat oven to BROIL 500 F​

• Smash the skillet off a counter top to even everything out before sprinkling over the mozzarella. Place under the broiler for 2ish minutes or until cheese has melted and lightly browned.
• Remove from oven and garnish with fresh basil and chopped parsley. Serve each portion with a sprinkling of additional grana padano and fresh herbs. ENJOY!

HAPPY VEG