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!
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
- 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.
Nutrition Facts
Serving 4servingCalories 490kcal (25%)Carbohydrates 54g (18%)Protein 20g (40%)Fat 22g (34%)Saturated Fat 7g (35%)Cholesterol 55mg (18%)Sodium 1573mg (66%)Potassium 611mg (17%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 3745mg (75%)Vitamin C 13.9mg (17%)Calcium 322mg (32%)Iron 4.9mg (27%)
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