Easy dinners don’t get better than this Creamy Pesto Tortellini! Cheese tortellini is smothered in homemade pesto sauce with mushrooms, sun dried tomatoes and toasted walnuts for a meal the entire family will love!

pesto tortellini in a skillet with wooden spoon

By now all the kids are back in school and we’re all back to grind, right?  That can only mean one thing…we need dinner, and we need it fast!  

30-minute meals have become a quest of mine this past year, so I’m trying to share a lot more quick recipes with you here.  

This requires me to get meals done hours early sometimes when the light is good, but the bright side is that having dinner done before the kids get out of school certainly makes for a kick-back evening. 🙂

The struggle is real, people.  We need more quick and easy dinners in our lives!

One of the quickest meals that’s always a hit in my house is tortellini. Yet for whatever reason, I forget about it.  I have no idea how since tortellini is one pasta that my kids always love.  

They don’t like spaghetti, so I’m not sure how they’re related to my husband and I for this, but we’ll let that slide. They did love this pesto tortellini recipe, so I forgive them.

Why you’ll love this recipe:

  • Pesto tortellini is a hearty dinner than the entire family will be on board with!
  • The recipe may be customized with your favorite brand of tortellini and veggies to suit your family’s tastes.
  • It’s a complete dinner that comes together in about 30 minutes, or it may be prepped entirely in advance.
overhead shot of vegetarian pesto tortellini

Recipe ingredients

This pesto tortellini recipe is a hearty vegetarian meal that

Ingredient notes

  • Tortellini. I used spinach ricotta tortellini, but you may use your favorite variety.
  • Pesto sauce. Homemade pesto sauce is the best way to elevate this meal. Find out how to make pesto sauce with your favorite greens and herbs, or stick with the classics and prepare my basil pesto sauce. You can also use store-bought pesto to save time.
  • Heavy cream. There is just enough heavy cream in this recipe to add a bit of richness to the pesto sauce. You can add as much or little as you prefer, or omit it altogether if you don’t have any hand.
  • Veggies. I used a combination of sautéed mushrooms and some sun dried tomatoes in this recipe for added nutrition and texture, but use whatever you have on hand!

How to make this recipe

This pesto tortellini is a quick and easy dinner that’s on the table in about 30 minutes.

Pro tips: Make your pesto sauce to make this meal go even quicker, and get the water boiling for the tortellini while you prep the veggies to save time.

  1. Cook the tortellini according to package instructions and drain well.
  2. In a large skillet, heat olive oil over medium heat. Add the mushrooms, salt and pepper, to taste, and sauté until the moisture evaporates and the mushrooms have browned.
  3. Reduce the heat to low. Add 1/2 cup of pesto sauce and 2 tablespoons of cream, and stir to combine.
  4. Add the tortellini and sun dried tomatoes, and stir until the pasta is evenly coated, adding more pesto sauce if necessary.
  5. Serve warm topped with Parmesan and toasted walnuts.
front view of pesto tortellini with wooden spoon

FAQs

Can I prepare this recipe in advance?

The pesto tortellini is best enjoyed right away, but you can prep individual components of the recipe ahead of time. The pesto can be made a few days in advance, and you can also chop the veggies ahead of time.

Store everything in separate containers in the fridge until ready to use.

What type of pesto should I use?

Any kind you’d like! I made my favorite spinach walnut pesto, but any pesto variety will do.

Can I omit the heavy cream?

I’m sure you can, but this simple tortellini dish won’t be creamy whatsoever without it.

What to serve with this recipe

The goal is to get dinner on the table quickly, so there’s no need to fuss with a complicated side dish. Here are some easy sides to pair with the pesto tortellini skillet:

Recipe notes

  • Pro tips: Make your pesto sauce to make this meal go even quicker, and get the water boiling for the tortellini while you prep the veggies to save time.
  •  Customize this meal with your favorite brand of tortellini and veggies.
  • Leftover pesto tortellini will keep for up to 5 days in the refrigerator.

More quick pasta dinners you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

pesto tortellini in a skillet with wooden spoon

30-Minute Creamy Pesto Tortellini

30-Minute Creamy Pesto Tortellini is a quick and easy vegetarian dinner that the entire family will love! It's hearty, delicious and on the table in about 30 minutes!
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Ingredients

For the pasta:

  • 20 ounces spinach ricotta tortellini or your favorite variety
  • 2 tablespoons extra virgin olive oil
  • 1 lb. baby bella mushrooms stems removed and sliced
  • 1/2 cup sundried tomatoes
  • 1/2 cup toasted walnut pieces*
  • grated parmesan for serving
  • Spinach walnut pesto sauce
  • salt and pepper to taste
  • 2 tablespoons heavy cream or more to taste

Instructions 

  • Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prep your ingredients. Once the water boils, add the tortellini and cook according to package instructions, and drain in a colander when it’s done.
  • In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the mushrooms, salt, and pepper, to taste, and sauté, stirring occasionally, until the moisture evaporates and the mushrooms have browned.
  • Reduce the heat to low. Add 1/2 cup of pesto sauce and 2 tablespoons of cream, and stir to combine. If you prefer your sauce creamier, add the remaining 2 tablespoons and adjust the seasoning. Add the tortellini and sun dried tomatoes, and stir until the pasta is evenly coated, adding more pesto sauce if necessary.
  • Serve warm topped with parmesan and toasted walnuts. Enjoy!

Notes

  • *You can use pre-toasted walnuts in a pinch, or make them ahead by toasting them in 350 degree oven on a rimmed baking sheet for 8-10 minutes or until fragrant.
  • Pro tips: Make your pesto sauce to make this meal go even quicker, and get the water boiling for the tortellini while you prep the veggies to save time.
  •  Customize this meal with your favorite brand of tortellini and veggies.
  • Leftover pesto tortellini will keep for up to 5 days in the refrigerator.

Nutrition

Calories: 322kcal, Carbohydrates: 21g, Protein: 13g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 27mg, Sodium: 289mg, Fiber: 6g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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