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!
Servings: 4people
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian
Ingredients
1tbspolive oil
2cupsbaby bella mushrooms, sliced
4clovesgarlic, minced
4cupsfresh baby spinach
12ozrefrigerated cheese tortellini
2 ½cupsvegetable broth
1tbspfresh oregano, chopped - or 1 tsp dried oregano
¾cupsun dried tomato pesto, click link for homemade recipe
2ozcream cheese, cubed
¼cupparmesan cheese, grated
¼cupsun dried tomatoes, julienned
Instructions
Heat the olive oil in a large skillet over medium high heat.
Add the mushrooms, saute 4-5 minutes.
Add the garlic and spinach, saute 2-3 minutes.
Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.
Cover and reduce heat to low, cook 7-8 minutes.
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.
Remove from the heat and top with the sun dried tomatoes.