Easy dinners don’t get better than this Creamy Pesto Tortellini! Tender cheese tortellini is smothered in a fresh, homemade pesto sauce along with mushrooms, sun dried tomatoes and toasted walnuts. It’s a family friendly dinner that’s on the table in about 30 minutes!

Pesto tortellini in a bowl with a fork digging in.
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Comfort food comes in many forms, and cheesy pasta is definitely on the top of the list. Who could resist cheese tortellini smothered in pesto sauce? I have no idea if such a person exists, and if you do, please let me know.

My skillet lasagna and spinach and ricotta stuffed shells are family favorites, but this time of year it’s nice to have a dish that’s a bit lighter like this Creamy Pesto Tortellini recipe.

Tender cheese tortellini is smothered in a fresh, vibrant basil pesto sauce that makes this dish perfect for summer.

It also includes sautéed mushrooms, sun dried tomatoes and toasted walnuts for crunch, and it’s all finished with some freshly grated parmesan cheese.

A bit of cream is added to the pesto for sauce for just enough richness to take this dish over the top.

This meal is quick and easy, and everyone is going to love it. 🙂

Why you’ll love this recipe

  • Pesto tortellini includes tender cheese tortellini, fresh basil pesto sauce and a bit of cream to take it over the top!
  • It’s an easy dinner that comes together in about 30 minutes, and the pesto sauce may be made completely in advance.
  • The recipe may be customized with your favorite brand of tortellini and veggies to suit your family’s tastes.

Recipe ingredients

Pesto tortellini recipe ingredients.
  • Tortellini. I used cheese tortellini, but any variety will work perfectly.
  • 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 your favorite veggies. Fresh cherry tomatoes would be a great addition as well.
  • Walnuts. The toasted walnuts add a nice crunchy texture. Feel free to substitute them with pine nuts or omit the nuts entirely.

How to make tortellini with pesto

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

Pro tip: Prepare the pesto sauce up to a few days in advance, or use your favorite store bought pesto as a time saver.

See the recipe card below for full instructions.

How to make tortellini with pesto.
  1. Toast the walnuts in a medium skillet in a single layer over medium heat for 8-10 minutes until golden brown and fragrant.
  2. Cook the tortellini according to package instructions and drain well.
  3. 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. Reduce the heat to low and add the pesto sauce and cream, then 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.
Creamy pesto tortellini in a skillet topped with basil leaves.

FAQs

Can I prepare this recipe in advance?

You can prep individual components of the recipe ahead of time. The pesto sauce 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?

I’ve used my basil pesto sauce, but spinach pesto and carrot top pesto work as well!

Can I omit the heavy cream?

The heavy cream adds a bit of richness, but it can be omitted entirely if you don’t have any on hand.

Serving suggestions

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

Recipe notes

  • Pro tip: Make your pesto sauce up to a few days in advance or use your favorite store bought pesto sauce as a time saver.
  • Toast the walnuts a few days in advance and store in an air tight container.
  • Customize this meal with your favorite brand of tortellini and veggies.
  • Leftover pesto tortellini will keep for up to 3 days in the refrigerator.
Tortellini with pesto in a bowl topped with basil and walnuts.

More quick pasta dinners you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Pesto tortellini in a bowl with a fork digging in.

Creamy Pesto Tortellini Recipe

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Creamy Pesto Tortellini is tender cheese tortellini smothered in a flavorful creamy pesto sauce. It's an easy vegetarian dinner that's on the table in about 30 minutes!
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Ingredients

  • 1/2 cup walnut pieces
  • 20 ounces cheese tortellini or your favorite variety
  • 1 tablespoon extra virgin olive oil
  • 16 ounces baby bella mushrooms stems removed and sliced
  • 1/2 cup sun dried tomatoes preferably packed in oil
  • 1 cup basil pesto sauce
  • 1/4 cup heavy cream add more for added richness
  • salt and pepper to taste
  • grated parmesan for serving; optional

Instructions 

  • Place the walnuts in a medium skillet in a single layer and cook over medium heat for 8-10 minutes until golden brown and fragrant, stirring occasionally. Set aside.
    1/2 cup walnut pieces
  • 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.
    20 ounces cheese tortellini
  • In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the mushrooms along with a pinch of salt and sauté, stirring occasionally, until the moisture evaporates and the mushrooms have browned, about 5-6 minutes. Add the sun dried tomatoes and cook 30 seconds longer.
    1 tablespoon extra virgin olive oil, 16 ounces baby bella mushrooms, 1/2 cup sun dried tomatoes
  • Reduce the heat to low. Add the pesto sauce and cream, and stir to combine. Add the tortellini and stir until the pasta is evenly coated, then cook until warmed through, about 3-4 minutes.
    1 cup basil pesto sauce, 1/4 cup heavy cream, salt and pepper
  • Serve warm topped with toasted walnuts and grated parmesan. Enjoy!
    grated parmesan

Notes

  • Pro tip: Make your pesto sauce up to a few days in advance or use your favorite store bought pesto sauce as a time saver.
  • Toast the walnuts a few days in advance and store in an air tight container.
  • Customize this meal with your favorite brand of tortellini and veggies.
  • Leftover pesto tortellini will keep for up to 3 days in the refrigerator.

Nutrition

Calories: 459kcal, Carbohydrates: 41g, Protein: 16g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 610mg, Potassium: 529mg, Fiber: 5g, Sugar: 7g, Vitamin A: 796IU, Vitamin C: 3mg, Calcium: 180mg, Iron: 3mg

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

Course: Pasta
Cuisine: Italian
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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