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.
Ingredients
- 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
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.
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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