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Creamy Pesto Tortellini – Easy One-Pan Dinner in 20 Minutes

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Creamy pesto tortellini is a quick and comforting pasta dish featuring tender cheese-filled tortellini tossed in a rich, velvety basil pesto cream sauce. Perfect for an easy weeknight dinner the whole family will love.

Ingredients

  • 20 oz refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Fresh basil, for garnish (optional)
  • Additional Parmesan cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until tender. Drain and set aside, reserving a little pasta cooking water if needed.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant, stirring frequently to prevent burning.
  3. Reduce the heat to medium-low and pour in the heavy cream. Stir gently and allow it to warm through without boiling.
  4. Add the basil pesto and stir until fully incorporated into the cream, creating a smooth sauce.
  5. Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Season with salt and black pepper to taste.
  6. Add the cooked tortellini to the skillet and gently toss until evenly coated in the creamy pesto sauce. If the sauce is too thick, add a small splash of reserved pasta water.
  7. Cook for another 1–2 minutes over low heat until everything is heated through.
  8. Remove from heat and serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.

Notes

  • This is an estimated adaptation inspired by the linked recipe, not a verified transcription of its exact ingredients or directions.
  • Refrigerated cheese tortellini works well, but frozen tortellini can also be used. Adjust cooking time according to the package.
  • Use a good-quality basil pesto for the best flavor. Homemade or store-bought pesto both work.
  • For a lighter sauce, substitute half-and-half for heavy cream, although the result will be less rich.
  • Add baby spinach, cherry tomatoes, or sautéed mushrooms for extra vegetables.
  • For a vegetarian version, choose tortellini, pesto, and Parmesan-style cheese made without animal-derived rennet.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
  • Serve with garlic bread or a fresh green salad for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-pesto-tortellini-easy-one-pan-dinner-in-20-minutes/