This pesto tortellini is made with roasted mushrooms and cherry tomatoes, then tossed with delicious pesto. A quick meal made in 30 minutes.
Ingredients
8ozsliced mushrooms
12ozcherry tomatoes
3garlic clovespressed
2tablespoonsolive oil
½teaspoonsalt
½teaspoonground black pepper
20oztortellinirefrigerated or frozen
1/3cupbasil pesto sauceNote 1
Grated parmesan for servingoptional
Instructions
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
Notes
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.