Description
A rich and flavorful Creamy Pesto Tortellini recipe featuring toasted walnuts, sautéed mushrooms, sun-dried tomatoes, and a luscious basil pesto cream sauce. This comforting pasta dish is quick to prepare and perfect for a satisfying weeknight meal.
Ingredients
Scale
Walnuts
- 1/2 cup walnut pieces
Pasta
- 20 ounces cheese tortellini (or your favorite variety)
Vegetables and Sauce
- 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)
Optional Toppings
- Grated parmesan (for serving; optional)
Instructions
- Toast walnuts: 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. Once toasted, set the walnuts aside.
- Cook tortellini: Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prepare your ingredients. When boiling, add the tortellini and cook according to the package instructions. Drain the tortellini in a colander once done.
- Cook vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté, stirring occasionally, until the mushrooms release their moisture and brown, about 5-6 minutes. Add the sun-dried tomatoes and cook for an additional 30 seconds.
- Heat pesto and combine: Reduce the heat to low. Add the basil pesto sauce and heavy cream to the skillet, stirring to combine. Add the cooked tortellini and stir until the pasta is evenly coated with the creamy pesto sauce. Cook for 3-4 minutes until warmed through.
- Serve: Plate the creamy pesto tortellini and top with the toasted walnuts. Sprinkle with grated parmesan if desired. Serve warm and enjoy!
Notes
- You can add more heavy cream for a richer sauce.
- Sun-dried tomatoes packed in oil add more flavor; drain slightly before adding if you want less oil in the dish.
- For a vegetarian meal, ensure your pesto and tortellini are free from animal rennet or anchovies.
- Toast walnuts carefully to avoid burning, as they can become bitter.
- Leftovers keep well in the fridge for 2-3 days and can be reheated gently on the stovetop or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Pesto Tortellini, vegetarian pasta, pesto sauce, cheese tortellini, toasted walnuts, mushroom pasta, sun dried tomatoes
