Description
Tortellini in a creamy pesto sauce served up with simple roasted mushrooms and grape tomatoes.
Ingredients
- 16 ounces, weight Whole Cremini Mushrooms, Large Ones Quartered
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt, Divided
- 1 pint Grape Tomatoes, Large Ones Halved
- 20 ounces, weight Package Cheese Tortellini
- ⅓ cups Store-bought Pesto
- 1 cup Heavy Cream
- ¼ cups Grated Parmesan Cheese
Preparation
Preheat oven to 425ºF.
Spread mushrooms in a single layer on a large baking sheet lined with tin foil. Drizzle olive oil over them and give them a light toss. Sprinkle ½ teaspoon of salt over them as well. Roast for 15 minutes. After 15 minutes, remove pan from oven and add grape tomatoes. Return pan to the oven and roast for another 15 minutes.
While vegetables are roasting, boil tortellini for approximately half of the recommended time on the package. Reserve ¼ cup of the starchy pasta water.
While pasta is boiling, warm pesto over medium heat in a medium saucepan. Once heated, pour in heavy cream and add Parmesan cheese and remaining ½ teaspoon of salt. Stir until cream is heated through and cheese has melted.
Drain pasta and return it to the same pot. Pour pesto cream sauce over the pasta (it will be very thin). Gently stir to combine pasta with the sauce. Over medium heat, cook pasta with the sauce until sauce has thickened, about 5minutes. If needed, added a splash or two of the starchy pasta water to help thicken it.
Serve the pasta with the tomatoes and mushrooms.
