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!
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.