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+ servings
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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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


  • 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.
  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!