30-Minute Creamy Pesto Tortellini Skillet
30-Minute Creamy Pesto Tortellini Skillet is an easy vegetarian pesto tortellini recipe that comes together in just 30 minutes!
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. 🙂
There’s a big demand for 30-minute meals, so a group of bloggers and I decided to ban together and do a 30-Minute Thursday post once a month. Now you can gain access to several 30-minute meals all in one post for even more inspiration!
The struggle is real, people. We need this 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.
I decided to make this a vegetarian meal, because it’s hearty enough on it’s own. We have spinach ricotta tortellini that I picked up at the store, along with some sautéed mushrooms, chewy sun dried tomatoes, and toasted walnuts for crunch.
Sounds good, right? It really was. 🙂
How to make pesto tortellini
In order to make this a 30-minute meal, you’ve got to get a pot of water heating first so we can get our pasta cooking. Then it goes like this:
- prep your ingredients
- cook the mushrooms
- make the pesto sauce while the pasta and mushrooms cook
- have your walnuts toasting in the oven or on the stovetop, or buy pre-toasted ones
You can always help yourself out by doing things the day before.
I love making my spinach walnut pesto in advance to make things go even faster. And making a double batch of that pesto and freezing some is a real life saver.
If you’d love to make your own homemade pesto sauce with whatever you have on hand, check out my post how to make pesto sauce.
Since we’re on the subject of the pesto sauce, let’s talk about this light pesto cream sauce. I don’t like really rich cream sauces, so the cream here is barely there — it’s just enough to make the sauce silky and creamy. If you want to up the cream factor, you go right on ahead and add the amount that makes you happy.
I hope you enjoy this first installment of 30-Minute Thursday, and don’t forget to visit the links below to see all of the other delicious meals that will make your life easier!
30-Minute Chicken Cacciatore by A Latte Food
30-Minute Smoked Turkey Sausage by Mariah’s Pleasing Plates
30-Minute Summer Vegetable Tostadas by She Likes Food
BBQ Chicken Sliders with Cheddar and Spinach by Kristine’s Kitchen
Baked Corn, Mushroom, and Sausage Risotto by Floating Kitchen
Easy Skinny Lasagna by Life Made Sweeter
Honey Garlic Shrimp and Cilantro Rice Bowl by Pumpkin ‘N Spice
Italian Sausage Quesadillas by My Sequined Life
Kale Caesar Salad with Lemon Parmesan Chicken Strips by Sweet Peas & Saffron
One Pot Chicken Chow Mein by The Recipe Rebel
Pumpkin Penne with Sausage and Sage by Flying on Jess Fuel
Roasted Cauliflower and Hazelnut Spaghetti by Savory Nothings
Spicy Garlic Chili Grilled Trout by Bake.Eat.Repeat
Stove Top Broccoli Chicken Mac ‘N Cheese by Whole and Heavenly Oven
For the pasta:
- (1) 20 ounce package 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
- 2-4 tablespoons heavy cream (I used 2)
- 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!
*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.
Use store bought pesto sauce if pressed for time, or make your own homemade version my following my tutorial How to Make Pesto Sauce.