One Pot Vegetarian Pesto Tortellini

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Fresh veggies, tortellini pasta, pesto, cheese & sun dried tomatoes make up this creamy vegetarian pesto tortellini recipe. It’s made in one pot, in just 20 minutes, for an easy weeknight meal!

Pesto tortellini with sun dried tomatoes and fresh basil in bowl with spoon

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! One pot meals allow me to wash just one dish at the end of preparing the meal. Yes, please!

I love one pot rice dishes, like this Taco Chicken and Rice and this Kimchi Fried Rice.

I also love one pot potato recipes, like this One Pot German Meatballs and Potatoes and this One Pot Meatloaf Hash.

But let’s be honest, one pot pasta dishes are always a fan favorite! This One Pot Greek Pasta is a huge hit on the blog. It’s so flavorful, you’ll want to make it every week! And this One Pot Cajun Pasta is always a fun way to spice up a weeknight dinner!

Now when it comes to finding the perfect vegetarian one pot meal, this Vegetarian Tortellini recipe is where it’s at! Creamy cheeses, combined with sun dried tomato pesto make an amazing sauce to toss with the cheesy tortellini and fresh veggies.

This vegetarian tortellini is one of my favorite recipes of all time and I keep it in regular rotation on Meatless Mondays! It’s an easy dinner to make and clean up!

Pesto tortellini with sun dried tomatoes in bowl with spoon

How to make Pesto Tortellini

Heat olive oil in a large skillet or dutch oven over medium high heat. Saute mushrooms, garlic and spinach in the olive oil. Add fresh cheese tortellini, vegetable broth and oregano.

Bring to a simmer. Cover the skillet, reduce heat to low and cook for 7-8 minutes.

Remove the lid. At this time there should be some liquid left in the pan. Add the sun dried tomato pesto, cream cheese and grated parmesan cheese to the pan. Mix with the remaining liquid to make the sauce.

Continue cooking for another 3-4 minutes longer to allow the cheese to melt and the ingredients in the sauce to combine.

Remove from the heat, top with sun dried tomatoes and serve. Feel free to also grate a little fresh parmesan cheese on top and add fresh chopped basil, if you’d like!

Can this recipe be made with frozen tortellini?

Yes! I always keep refrigerated cheese tortellini in the freezer to have on hand to make my favorite tortellini recipes. You only need to add one extra minute to the cooking time when cooking the tortellini from the freezer.

How many calories are in pesto tortellini?

This pesto tortellini recipe is 490 calories per serving. The entire recipe makes 4 servings.

What goes good with Pesto Tortellini?

This pesto tortellini is filling on it’s own or you can serve it with salad and bread on the side. A crispy baguette is great for dipping into the creamy pesto sauce!

If making this recipe for a dinner party, I’d recommend starting the meal with Tomato Basil Bruschetta. Serving this Crispy Eggplant Caprese Salad on the side is also a great idea!

Tortellini in cheesy sun dried tomato pesto sauce in bowl topped with sun dried tomatoes with large fork on the side

For more delicious One Pot Pasta recipes, check out these 5 favorites!

Vegetarian tortellini in white bowl with sun dried tomatoes, mushrooms and basil
5 from 2 votes
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One Pot Vegetarian Pesto Tortellini

Fresh veggies, tortellini pasta, pesto, cheese & sun dried tomatoes make up this creamy vegetarian pesto tortellini recipe made in one pot in 20 minutes for an easy dinner!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 490 kcal
Author Whitney Bond

Ingredients

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

Instructions

  1. Heat the olive oil in a large skillet over medium high heat.
  2. Add the mushrooms, 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.