Fresh vegetables, cheese tortellini, sun-dried tomato pesto and Parmesan combine into a creamy, one-pot vegetarian pesto tortellini. Ready in about 20 minutes, it’s an ideal quick weeknight dinner.
One-pot meals are a lifesaver when evenings get busy. They minimize cleanup while delivering hearty, flavorful dinners—and this vegetarian pesto tortellini is no exception. Soft cheese tortellini is coated in a luscious sun-dried tomato pesto sauce with cream cheese and Parmesan, tossed with sautéed mushrooms, garlic and baby spinach. The result is comforting, satisfying, and easy enough to make any night of the week.
This recipe is perfect for Meatless Mondays or anytime you want a quick vegetarian meal that still feels indulgent. It’s naturally flexible: you can use refrigerated or frozen tortellini, swap vegetables based on what you have on hand, and adjust the pesto amount to your taste.
How to make Pesto Tortellini
Begin by heating olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced baby bella mushrooms and cook until they are nicely browned, about 4–5 minutes. Stir in minced garlic and fresh baby spinach and sauté for another 2–3 minutes, until the spinach wilts.
Add the fresh cheese tortellini, vegetable broth and oregano to the pan, stir to combine, and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and cook for 7–8 minutes—this allows the tortellini to finish cooking while absorbing flavor from the broth.
Remove the lid; there should still be some liquid in the pan. Stir in the sun-dried tomato pesto, cubed cream cheese and grated Parmesan. Mix thoroughly so the cheeses melt into the remaining liquid and form a creamy sauce that coats the tortellini and vegetables. Continue cooking on low for 3–4 more minutes until everything is combined and hot. Remove from the heat, top with julienned sun-dried tomatoes and fresh basil if desired, and serve immediately.
Can this recipe be made with frozen tortellini?
Yes. You can use refrigerated or frozen cheese tortellini. If cooking from frozen, add about one additional minute to the covered cooking time. Check for doneness and adjust as needed so the pasta is tender but not overcooked.
How many calories are in pesto tortellini?
This recipe yields four servings and is approximately 490 calories per serving. Nutrition facts below provide additional details for carbohydrates, protein, fat and key micronutrients.
What goes good with Pesto Tortellini?
This dish is hearty enough to stand on its own, but it pairs beautifully with a simple green salad or crusty bread for dipping into the creamy pesto sauce. A crisp baguette or garlic bread is especially nice. For a multi-course meal, start with a light bruschetta or a fresh tomato and basil salad, and follow with the tortellini as the main course.
Tips, variations and storage
- To deepen the flavor of the mushrooms, let them brown without stirring too frequently.
- For extra protein, stir in white beans, chickpeas or cooked chicken (if not keeping it vegetarian).
- Swap baby spinach for kale or Swiss chard—if using a heartier green, chop it finely and give it a longer sauté time.
- If you prefer a thinner sauce, add an extra 1/4 to 1/2 cup vegetable broth. For a richer sauce, add more cream cheese or a splash of heavy cream.
- Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth to loosen the sauce if needed.
Other favorite one-pot pasta recipes
- Creamy One Pot Vegetarian Tortellini Soup
- Easy One Pot Chicken Fajita Pasta
- One Pot Buffalo Taco Spaghetti
- 20 Minute One Pot Buffalo Chicken Cheesy Tortellini
- One Pot Italian Sausage Shells and Cheese
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 refrigerated cheese tortellini
- 2 1/2 cups vegetable broth
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 3/4 cup sun-dried tomato pesto
- 2 oz cream cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, julienned (for topping)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms and sauté for 4–5 minutes until they start to brown.
- Stir in the garlic and spinach and sauté for 2–3 minutes, until the spinach wilts.
- Add the tortellini, vegetable broth and oregano. Stir to combine and bring to a simmer.
- Cover, reduce heat to low and cook for 7–8 minutes, until the pasta is tender.
- Remove the lid and stir in the sun-dried tomato pesto, cream cheese and Parmesan. Stir until the cheeses melt and form a creamy sauce. Cook on low for another 3–4 minutes to meld flavors.
- Remove from heat, top with julienned sun-dried tomatoes and serve immediately.