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+ servings

Pesto Tortellini with Roasted Veggies

This pesto tortellini is made with roasted mushrooms and cherry tomatoes, then tossed with delicious pesto. A quick meal made in 30 minutes.


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


  • To roast the vegetables: preheat the oven to 425°F (220°C).
  • In a medium bowl, combine mushrooms, tomatoes, olive oil, pressed garlic, salt and pepper.
  • Transfer the mixture onto a baking sheet lined with silicone mat or foil. Bake for 15-20 minutes until tender.
  • To cook tortellini: meanwhile, bring a large pot of water to a boil. Add salt and tortellini, and cook according to package directions, for about 8-10 minutes. Drain the water.
  • Stir in pesto.
  • Then add roasted mushrooms and tomatoes into the pot with tortellini. Mix well.
  • To serve, top with grated parmesan, if desired, and serve immediately


Note 1: This's my go-to homemade basil pesto recipe. But you can also store-bought pesto as well. My favorite is Giovanni Rana pesto.

Nutrition Information

Serving: 1serving, Calories: 623kcal, Carbohydrates: 73.5g, Protein: 22.2g, Fat: 28.3g, Cholesterol: 42.9mg, Sodium: 1083.8mg, Sugar: 4.9g
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