One Pot Creamy Pesto Tortellini

$- 12 ounces cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 1 cup heavy cream - ½ cup pesto (store-bought or homemade) - 1 cup vegetable broth - 1 tablespoon olive oil - 2 cloves garlic, minced - ½ teaspoon salt - ¼ teaspoon black pepper - Grated Parmesan cheese for serving - Fresh basil leaves for garnish To make One Pot Creamy Pesto Tortellini, you need simple ingredients. Start with cheese tortellini, which can be fresh or frozen. I love using cherry tomatoes for their sweet burst. Baby spinach adds color and nutrition. Heavy cream gives the dish its creamy texture, while pesto adds a rich flavor. Vegetable broth forms the base of the sauce. Olive oil and garlic create a savory aroma when sautéed. Don't forget salt and black pepper for seasoning. Grated Parmesan cheese enhances the taste when served. Lastly, fresh basil leaves add a lovely touch. Each ingredient plays a key role in making this dish delicious and satisfying. 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 2 minced garlic cloves. Sauté for about 1 minute until it smells good. 3. Pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well to mix everything. 4. Bring the mixture to a gentle simmer. This helps build the base's flavor. 5. Add 12 ounces of cheese tortellini and 1 cup of halved cherry tomatoes. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. 6. Cook for about 5-7 minutes. Stir occasionally until the tortellini is cooked and tender. 7. Slowly stir in ½ cup of pesto and 2 cups of baby spinach. Mix until the spinach has wilted. 8. The tortellini should now be well coated in the creamy sauce. 9. Remove the pot from heat. Serve warm and top with grated Parmesan cheese and fresh basil leaves for a bright finish. - Choosing the right tortellini: Use cheese tortellini for a rich flavor. Fresh tortellini cooks faster, while frozen can save time. Both options work well in this dish. - Adjusting the creaminess: Want it creamier? Add more heavy cream. For a lighter touch, reduce the cream and increase the broth. This change still keeps it tasty. - Enhancing flavors with spices: Add garlic powder or red pepper flakes for a kick. Fresh herbs like thyme or oregano can brighten the dish. Experiment with spices to find your favorite mix. - Using store-bought pesto: Store-bought pesto cuts down prep time. It still offers great flavor without the fuss. Just pour it in at the end for a quick finish. - Meal prep tips for busy weeknights: Cook extra tortellini on the weekend. Store them in the fridge for quick meals. You can also chop veggies in advance to save time later. {{image_2}} You can change the veggies to make this dish your own. Try adding bell peppers, zucchini, or broccoli. Each adds a fresh twist and more color to your plate. You can also use different types of pasta. For a gluten-free option, swap cheese tortellini for gluten-free pasta. Look for brands that offer a good texture and flavor. This way, everyone can enjoy this tasty meal. To boost protein, consider adding chicken or shrimp. Just cook the meat in the pot before adding the broth and cream. This will give your dish a hearty feel. For more flavor, you can also try different types of pesto. Basil is classic, but sun-dried tomato or spinach pesto can add a unique touch. Mix and match these ideas to create your perfect One Pot Creamy Pesto Tortellini! To keep your One Pot Creamy Pesto Tortellini fresh, store it in an airtight container. Make sure to let it cool to room temperature first. Place it in the fridge, where it will stay good for about three to four days. If you want to keep it longer, consider freezing it. It can last up to three months in the freezer. Just remember to label the container with the date! When it's time to enjoy your leftovers, you can reheat them easily. For the microwave, place the tortellini in a bowl. Add a splash of water or cream to keep it moist. Heat in short bursts, stirring in between until hot. On the stovetop, add the leftover tortellini to a pot. Use low heat and stir often. You can add a little cream or broth to help it heat evenly. Enjoy your meal just like the first time! Can I use dried tortellini? Yes, you can use dried tortellini instead of fresh or frozen. Just remember to check the cooking time on the package. Dried tortellini usually takes longer to cook. You may need to add more vegetable broth to keep it creamy. Is this recipe vegetarian? Yes, this recipe is vegetarian. It uses cheese tortellini, fresh spinach, and vegetable broth. Make sure your pesto does not contain any meat-based ingredients to keep it vegetarian. How can I make this dish dairy-free? To make this dish dairy-free, swap heavy cream for a non-dairy milk, like almond or coconut. Also, look for dairy-free tortellini and omit the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. This blog post explored a tasty One Pot Creamy Pesto Tortellini dish. You learned about essential ingredients, from the cheese tortellini to fresh basil. I shared simple steps to make it and tips to perfect your meal. You can switch ingredients for more variety or save time with meal prep. Remember to store any leftovers properly and follow reheating tips. This dish is easy to customize and fun to make. Enjoy your cooking adventure with these tips in mind!$

Indulge in a deliciously effortless meal with this One Pot Creamy Pesto Tortellini recipe! Ready in just 20 minutes, it's packed with flavor from creamy pesto, fresh spinach, and juicy tomatoes. Perfect for busy weeknights or a cozy dinner at home, this dish is sure to impress! Click through for step-by-step instructions and whip up this tasty recipe tonight. #PastaRecipes #OnePotMeals #EasyDinners #WeeknightCooking

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Ingredients

12 ounces cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

2 cups baby spinach

1 cup heavy cream

½ cup pesto (store-bought or homemade)

1 cup vegetable broth

1 tablespoon olive oil

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the vegetable broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.

Add the cheese tortellini and cherry tomatoes, and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the tortellini are cooked through and tender.

Slowly stir in the pesto and baby spinach, mixing until the spinach has wilted and the tortellini are well coated in the creamy sauce.

Remove the pot from heat. Serve warm, topped with generous amounts of grated Parmesan cheese and fresh basil leaves for garnish.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4