Creamy Pesto Tortellini

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!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 413 kcal per serving

Ingredients

½ cup - walnut pieces
20 ounces - cheese tortellini
1 tbsp - extra virgin olive oil
16 ounces - baby bella mushrooms
½ cup - sun dried tomatoes
1 cup - basil pesto sauce
¼ cup - heavy cream
salt
black pepper
parmesan

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.
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 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.
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.
Serve warm topped with toasted walnuts and grated parmesan. Enjoy!

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