Creamy Pesto Tortellini Recipe
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!
Servings: 8 servings
Calories: 459kcal
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