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Pesto Tortellini with Roasted Veggies

Pesto Tortellini with Roasted Veggies

Roasting mushrooms and cherry tomatoes before tossing with tortellini adds more flavor to this quick meal with very little extra work. And of course, pesto brings everything together with its wonderful herby bright flavors!


  • 8oz sliced mushrooms
  • 12oz cherry tomatoes
  • 3 garlic cloves, pressed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 20oz tortellini (refrigerated or frozen)
  • 1/3 cup basil pesto sauce
  • Grated parmesan for serving, optional


  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, combine mushrooms, tomatoes, olive oil, pressed garlic, salt and pepper.
  3. Transfer the mixture onto a baking sheet lined with silicone mat or foil. Bake for 15-20 minutes until tender.
  4. Meanwhile, cook tortellini according to package directions. Drain the water.
  5. Add roasted mushrooms and tomatoes into the pot with tortellini.
  6. Mix in pesto and stir well. Top with grated parmesan, if desired, and serve immediately

Nutrition Information

Yield: 6 servings, Serving Size: 1 serving

  • Amount Per Serving:
  • Calories: 623 Calories
  • Total Fat: 28.3g
  • Cholesterol: 42.9mg
  • Sodium: 1083.8mg
  • Carbohydrates: 73.5g
  • Sugar: 4.9g
  • Protein: 22.2g
Disclaimer: Nutritional information is estimate only. Read full disclosure here.
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Quick and flavorful pasta dinner with bright and herby flavors. Your whole family will love it! And it comes together under 30 minutes!! #easydinnerrecipe #quickpastarecipe #frozentortellini #busycooks

Hi, I’m Shinee

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2 comments on “Pesto Tortellini with Roasted Veggies”

  1. Can I make this dish a day ahead and bake the day I serve it

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