Print

Creamy Pesto Tortellini Recipe Easy Homemade with Sun-Dried Tomatoes

creamy pesto tortellini - featured image
Print Recipe

A quick and satisfying creamy pesto tortellini dish accented with tangy sun-dried tomatoes, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 12 ounces (340 g) cheese tortellini, fresh or frozen
  • 1/3 cup (80 ml) basil pesto, store-bought or homemade
  • 1/2 cup (75 g) sun-dried tomatoes, packed in oil, sliced
  • 1/2 cup (120 ml) heavy cream or 1/2 cup (125 g) ricotta
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup (25 g) Parmesan cheese, grated
  • Salt and pepper to taste
  • A handful fresh basil leaves, torn (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of cheese tortellini and cook according to package instructions, usually 3-5 minutes for fresh or 5-7 minutes for frozen. Stir occasionally to prevent sticking. Drain and set aside, reserving about 1/4 cup (60 ml) of pasta water.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant (do not let it brown). Add 1/2 cup (75 g) sliced sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally to soften.
  3. Lower the heat to medium-low. Stir in 1/3 cup (80 ml) basil pesto and 1/2 cup (120 ml) heavy cream or ricotta. Mix gently until creamy and smooth. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen.
  4. Add the drained tortellini to the skillet. Toss gently to coat each piece evenly in the creamy pesto sauce. Taste and season with salt and freshly ground pepper as needed.
  5. Remove from heat. Sprinkle 1/4 cup (25 g) grated Parmesan cheese over the top and garnish with torn fresh basil leaves if using. Serve immediately while warm and creamy.

Notes

Do not overcook the tortellini to avoid mushiness. If the sauce separates or looks oily, stir in a splash of reserved pasta water to bring it back together. Use freshly grated Parmesan for better melting and flavor. For gluten-free, use gluten-free tortellini or ravioli. For dairy-free, substitute cream with coconut cream and use vegan cheese alternatives.

Nutrition

Keywords: creamy pesto tortellini, sun-dried tomatoes, easy pasta recipe, quick dinner, vegetarian pasta, comfort food

Find it online: https://spoonette.com/creamy-pesto-tortellini-recipe-easy-homemade-with-sun-dried-tomatoes/