A delicious and comforting pasta dish that is ready in under 10 minutes. Pesto Tortellini is a great way to use up some leftover pesto, and it's easy to adapt with other vegetables too. A quick dinner that is perfect for busy weeknights and total comfort food.
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When is comes to quick and easy comfort food, this tortellini with pesto ticks all the boxes. Mushroom tortellini (but you can use any flavour), coated in a creamy pesto sauce with some wilted spinach mixed through. Filling, delicious and nutritious.
When you don't have much time in the kitchen, but you want a hot and filling meal, then tortellini is always a quick win. You can adapt it with different pestos, vegetables and cheese, and even some leftover protein.
If you are looking for some more quick and easy pasta recipes, why not try our easy Cabbage Pasta, delicious Prawn and Chorizo Pasta or our super quick Broccoli Pasta?
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Ingredients and substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Tortellini - We used store bought to make this a quick and easy meal. However, if you want to make your own, then go ahead! We used mushroom (with truffles), but you can use a spinach tortellini or just cheese.
- Oil - A good quality olive oil.
- Shallots - These add a nice sweetness, but you can swap them for a small brown onion. You could also use a leek instead.
- Garlic - Freshly crushed is best.
- Spinach - This is an easy way to add a green veggie post to a pasta dish, but you could use cabbage or kale instead but you will need to adjust the cooking time. More suggestions on vegetables you can add below.
- Lemon - We are BIG fans of adding a little fresh lemon juice to a pasta dish. It really freshens it up.
- Creme fraiche - This is where the creamy sauce comes from. We used reduced fat to lighten it up, but you can use full fat. You can use cream too.
- Pesto - The star of the tortellini pasta recipe. You can use a good quality store bought pesto, or make your own. Why not try our Carrot Top Pesto?
- Parmesan - To keep this a vegetarian dish, then make sure to use a vegetarian alternative. Most supermarket's own brand Italian hard cheese is vegetarian. Make sure you grate the Parmesan yourself, as pre-grated cheeses are often coated in anti-clumping powders to stop it sticking together in the bag. But it also stops it from melting and adds a grainy texture to your dish
- Pasta water - This is our "secret" ingredient when it comes to pasta dishes. A little bit adds some starch to the sauce and makes it extra creamy.
Variations
Vegetables - You can swap the spinach for another leafy green like kale, but you will need to fry it with the onions. Broccoli works well, and you can cut it up small and add it to the water at the same time as the tortellini.
You can also add some frozen peas or sweetcorn to the pan of water too. Tomatoes are a nice way to add a pop of colour too.
Protein - An easy way to give a protein boost to this tortellini pasta recipe is by adding some leftover shredded chicken. Why not try making our Slow Cooker Chicken Breasts and using leftovers from them? For a veggie protein boost, cooked chickpeas work well.
Creamy - To make this even creamier, and add some healthy fats too, then why not blend your pesto with some avocado and a little bit of water to loosen it up?
How to Make Pesto Tortellini
One: Cook your tortellini according to the packet instructions.
Two: Heat the oil over a low heat and cook the shallots and garlic for 4 minutes.
Three: Add the spinach, Parmesan, creme fraiche, pesto, lemon juice and zest. Mix well.
Four: Drain the tortellini, reserving some of the pasta water. Add the tortellini and water to the pan. Stir and return to the heat for 1 minutes.
Serving Suggestions
This is a hearty and filling meal on its own, however if you wanted some sides or even some added protein then we have some great suggestions for you.
Why not try serving some Air Fryer Salmon or Air Fryer Steak with this pesto tortellini recipe?
If you want to make this more filling, then some bread on the side is a good option. Garlic bread and pasta is the perfect match and either our Air Fryer Garlic Bread or Cheesy Garlic Bread go really well with this.
Dannii's Top Tips
- If you are using store bought pesto, then the fresh refrigerated pesto you can get in the supermarket or farmers shop has much more flavour than a jar.
- We love using sun-dried tomato pesto for something a little different.
- Pesto should not be cooked at a high heat, so it just needs to be tossed with the pasta and warmed through.
Frequently Asked Questions
Because it's an easy way to make the sauce really silky smooth, with no extra effort.
Leftovers will store in an air tight container in the fridge for up to 3 days. We don't recommend freezing pesto tortellini.
You can, but we don't recommend it, as it will become a little dry. We love eating it cold. Just let it comes to room temperature (about an hour) and then it's perfect to eat. We love using leftovers for packed lunches and the kids love it too.
More Pesto Recipes
If you've tried this pesto tortellini recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Pesto Tortellini
Ingredients
- 300 g (10.5 oz) of Tortellini - (we used mushroom)
- 1 teaspoon of Olive oil
- 3 Shallots - diced
- 2 Garlic cloves - crushed
- 60 g (2 cups) of Spinach
- 100 ml (0.5 cups) of Reduced fat crème fraîche
- 3 tablespoon of Pesto
- 0.5 Lemon - juice and zest only
- 20 g (0.25 cups) of Parmesan - grated
- 50 ml (0.25 cups) of Pasta water
Instructions
- Cook 300 g of Tortellini according to the packet instructions.
- Heat 1 tsp of Olive oil over a low heat and cook 3 Shallots and 2 Garlic cloves for 4 minutes.
- Add 60 g of Spinach, 20 g of Parmesan, 100 ml of Reduced fat crème fraîche, 3 tbsp of Pesto, and the juice and zest of 0.5 Lemon. Mix well.
- Drain the tortellini, reserving 50 ml of Pasta water. Add the tortellini and water to the pan. Stir and return to the heat for 1 minutes.
Recipe Tips
- If you are using store bought pesto, then the fresh refrigerated pesto you can get in the supermarket or farmers shop has much more flavour than a jar.
- We love using sun-dried tomato pesto for something a little different.
- Pesto should not be cooked at a high heat, so it just needs to be tossed with the pasta and warmed through.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Shelley says
So fast! And even though I haven't tried all the different ideas yet ... I love your suggestions for adding shredded chicken and swapping veggies (like broccoli!) ... so many ways to switch this up every time I make it!
Nathan says
Very excited to try this dish, I love anything with pesto and tortellini is always a hit here. Thanks so much for sharing!
Mahy says
I love everything pesto. And when it's tortellini.... oh well, let's just say that I am in culinary heaven! ;-)
Kim says
I made this with plain cheese tortellini and the kids loved it - even the "green stuff"!
Casey says
I love love love tortellini but haven't had it with pesto yet. I'm excited to try this!
Sara Welch says
Enjoyed this for dinner last night and it was a savory success! Quick, easy and delicious; a great recipe for busy weeknights, indeed!
TAYLER ROSS says
I made this tortellini for dinner last night and it was amazing! Everyone loved it- even the kids!
Suja md says
Absolutely delicious; thank you for this fantastic recipe!
Beth says
Oh, yum! These look absolutely delicious. I love pesto, and I love tortellini. This is perfect for me!
Morgan says
Love this preparation of tortellini-- easy to make but with a lot of flavor.
Kechi says
I'm always on the lookout for new pasta dishes! I am all in for this one that cooks in 10 minutes. Can't wait to try!