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!
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
Pro tip: 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.
*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.
Customize this meal with your favorite brand of tortellini and veggies.
Leftover pesto tortellini will keep for up to 5 days in the refrigerator.