One Pot Vegetarian Pesto Tortellini

Fresh mushrooms, spinach, cheese tortellini, pesto and parmesan cheese make up this delicious vegetarian dish made in only 20 minutes in one pot!

One Pot Vegetarian Pesto Tortellini Recipe

Let me tell you about my love of one pot meals, it’s a great love, a love that can only come from the fact that I absolutely hate doing dishes and one pot meals allow me to wash just one dish at the end of preparing the meal, ohhhh heck yes!

One Pot Vegetarian Mushroom Spinach Tortellini

Not only is this dish quick and easy to clean up after, it’s also quick and easy to make! In less than 20 minutes this dish is ready to get in your belly!

Vegetarian Cheesy Pesto Tortellini Recipe

Oh, and outside of being quick and easy to make, and quick and easy to clean up after, it’s also really crazy delicious!!!

One Pot Mushroom Spinach Sun Dried Tomato Pesto Tortellini

Sauteed mushrooms, garlic and spinach, tossed with cheese tortellini, sun dried tomato pesto and cheese, yes please!

One Pot Vegetarian Pesto Tortellini Recipe Ingredients

Ingredients

  • 1 tbsp olive oil
  • 2 cups baby bella mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 4 cups fresh baby spinach
  • 12 oz cheese tortellini
  • 2 ½ cups vegetable broth
  • 1 tbsp fresh oregano (chopped)
  • ¾ cup sun dried tomato pesto (← click link for homemade recipe)
  • 2 oz cream cheese (cubed)
  • ¼ cup parmesan cheese
  • ¼ cup sun dried tomatoes

Heat the olive oil in a large skillet (← this is the one I use for almost all of my one pot meals!) over medium high heat. Add the mushrooms and saute 4-5 minutes.

One Pot Vegetarian Pesto Tortellini Recipe

Add the garlic and spinach, saute 2-3 minutes.

One Pot Vegetarian Pesto Tortellini Recipe

Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.

One Pot Vegetarian Pesto Tortellini Recipe

Cover and reduce heat to low. Cook 7-8 minutes.

 One Pot Vegetarian Pesto Tortellini Recipe

Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.

One Pot Vegetarian Pesto Tortellini Recipe

Remove from the heat and top with the sun dried tomatoes.

One Pot Vegetarian Pesto Tortellini Recipe

It’s rich, creamy, flavorful, and so scrumptious that I actually made it twice in one week!

Vegetarian Mushroom Spinach Pesto Tortellini

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free cheese raviolis instead of the tortellini to make this recipe gluten-free.

One Pot Vegetarian Pesto Tortellini

Total Time: 20 minutes

Serving Size: 4

One Pot Vegetarian Pesto Tortellini

Ingredients

  • 1 tbsp olive oil
  • 2 cups baby bella mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 4 cups fresh baby spinach
  • 12 oz cheese tortellini
  • 2 ½ cups vegetable broth
  • 1 tbsp fresh oregano (chopped)
  • ¾ cup sun dried tomato pesto (click link for homemade recipe)
  • 2 oz cream cheese (cubed)
  • ¼ cup parmesan cheese
  • ¼ cup sun dried tomatoes

Instructions

  1. Heat the olive oil in a large skillet over medium high heat.
  2. Add the mushrooms and saute 4-5 minutes.
  3. Add the garlic and spinach, saute 2-3 minutes.
  4. Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.
  5. Cover and reduce heat to low, cook 7-8 minutes.
  6. Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
  7. Remove from the heat and top with the sun dried tomatoes.
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20 Minute One Pot Vegetarian Mushroom Spinach Tortellini