Creamy Pesto Tortellini with Roasted Mushrooms & Tomatoes
I usually save the soul-searching for late night drinking fests, but there’s something I need to address before I get to this creamy pesto tortellini recipe.
This is the sort of stuff I crave and love to share with all of you. Simple tortellini tossed in a creamy pesto sauce and served up alongside some roasted mushrooms and tomatoes. It’s easy and satisfying.
Ingredients
- 16 ounces whole cremini mushrooms large ones quartered or halved
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided
- 20- ounce package cheese tortellini
- 1- pint grape tomatoes large ones halved
- 1/3 cup store-bought pesto
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees.
- Spread the mushrooms in a single layer on a large baking sheet lined with tin foil. Drizzle the olive oil over them and give them a light toss. Sprinkle 1/2 teaspoon of salt over them, as well. Roast them for 15 minutes. After 15 minutes, remove the pan from the oven and add the grape tomatoes. Return the pan to the oven and roast them for another 15 minutes.
- While the vegetables are roasting, boil the tortellini for approximately half of the recommended time on the package. Reserve 1/4 cup of the starchy pasta water.
- While the pasta is boiling, warm the pesto over medium heat in a medium saucepan. Once heated, pour in the heavy cream and add the parmesan cheese and remaining 1/2 teaspoon of salt. Stir until the cream is heated through and the cheese has melted.
- Drain the pasta and return it to the same pot. Pour the pesto cream sauce over the pasta (it will be very thin). Gently stir to combine the pasta with the sauce. Over medium heat, cook the pasta with the sauce until the sauce has thickened, about five minutes. If needed, added a splash or two of the starchy pasta water to help thicken it.
- Serve the pasta with the tomatoes and mushrooms.
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You Go Girl! I thought the parmesan garlic fries were yummy! Everyone needs a treat that makes them smile and these hit the spot! I must say they sure go down easily with a nice cold glass of Pinot Grigio.
Looks delicious. I haven’t had tortellini’s in a while, thanks for the idea
Love tortellini! Haven’t ever tried them with roasted mushrooms before, but I definitely have to. Looks delicious.
Seven year journey – that’s amazing… Being Gourmet is about being a good judge of good food… I love your evolving mission to make it easier to cook tasty food at home!
I’m with you! “Easy and delicious meals with flair” would be too OMG as a blog name. Girl Gone Gourmet is the perfect fit! I would make your cheesy fries, and I’m certainly going to try this pasta dish too.
There will always be those that have to be nasty. Just feel sorry for them, they obviously have nothing else in their life xxx
Thanks for sharing
Have a lovely day
Julie
Gourmet Getaways
Thanks so much, Julie 🙂
My mouth is watering with saliva. Everything looks superb. Recipes handed down from their ancestors. Most must be lovely; those amazing looking food. Yumm.