If you’re craving a dish that’s comforting, vibrant, and bursting with fresh flavors, look no further than this Creamy Pesto Tortellini with Roasted Cherry Tomatoes. It’s a quick and satisfying meal that combines pillowy cheese tortellini with the sweet acidity of roasted cherry tomatoes, all enveloped in a luscious, herbaceous pesto cream sauce. Whether you’re whipping up a weeknight dinner or entertaining guests, this recipe hits all the right notes with minimal fuss and maximum flavor. Plus, it’s easy to customize with your favorite ingredients or pair alongside some crusty bread and a crisp salad for a complete meal.
The Upside of Creamy Pesto Tortellini with Roasted Cherry Tomatoes
This dish shines because it’s both simple and sophisticated. The roasted cherry tomatoes add a subtle caramelized sweetness and a pop of color that elevates the creamy pasta. Using store-bought basil pesto keeps prep time to a minimum while still delivering that fresh, vibrant flavor you crave. The addition of heavy cream and Parmesan cheese creates a silky sauce that clings beautifully to every tortellini, making each bite indulgent yet balanced. It’s also incredibly versatile — whether you want to add sautéed greens, grilled chicken, or swap in different pasta shapes, this recipe welcomes your creativity.
If you love the idea of a pesto pasta but want a heartier option, you might want to check out the Creamy Pesto Chicken Tortelloni Skillet for another delicious twist.
Ingredient Rundown
- 12 oz cheese tortellini – These little pasta pillows are filled with cheese, providing a creamy texture that pairs perfectly with the sauce.
- 1 cup cherry tomatoes, halved – Roasting these intensifies their natural sweetness and softens their texture.
- 2 tablespoons olive oil – Used for roasting the tomatoes, it adds a subtle richness and helps with caramelization.
- Salt and pepper to taste – Essential for seasoning and bringing out the flavors in every component.
- 1/2 cup basil pesto – The star ingredient that brings fresh, herbaceous notes and a burst of green vibrancy.
- 1/2 cup heavy cream – Adds richness and creates a smooth, creamy sauce that coats the tortellini perfectly.
- 1/4 cup grated Parmesan cheese – Brings a salty, nutty depth to the sauce and helps thicken it slightly.
- Fresh basil leaves for garnish – Adds a pop of color and an extra layer of fresh basil aroma.
Toolbox for This Recipe
- Baking sheet – For roasting the cherry tomatoes to bring out their sweetness.
- Large pot – To boil the tortellini to al dente perfection.
- Large skillet or sauté pan – To combine the sauce ingredients and toss everything together.
- Slotted spoon or pasta strainer – For draining the tortellini without losing any pasta water, which can be useful for thinning the sauce if needed.
- Wooden spoon or silicone spatula – To stir the sauce gently and prevent sticking.
Creamy Pesto Tortellini with Roasted Cherry Tomatoes Cooking Guide
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for about 15-18 minutes until they are soft, slightly caramelized, and bursting with flavor. Set aside once done.
Step 2: Cook the Tortellini
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to package instructions, usually 3-5 minutes, until tender but still with a slight bite. Drain the pasta, reserving a half cup of the pasta water for later use.
Step 3: Prepare the Creamy Pesto Sauce
In a large skillet over medium heat, combine 1/2 cup of basil pesto and 1/2 cup of heavy cream. Stir to combine and warm through, allowing the heavy cream to slightly thicken the pesto into a luscious sauce. Add 1/4 cup grated Parmesan cheese and stir until melted and smooth.
Step 4: Combine Tortellini and Tomatoes
Add the drained tortellini to the skillet with the creamy pesto sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it up and help the sauce cling to each tortellini. Fold in the roasted cherry tomatoes carefully so they don’t break apart too much.
Step 5: Garnish and Serve
Plate the creamy pesto tortellini and finish with a garnish of fresh basil leaves for a burst of color and freshness. Optionally, add an extra sprinkle of Parmesan cheese if desired. Serve immediately while warm and enjoy the perfect harmony of creamy, tangy, and herbaceous flavors.
In-Season Flavor Ideas
- Add sautéed spinach or kale for a boost of greens and texture.
- Mix in toasted pine nuts or chopped walnuts for added crunch and a nutty flavor.
- Top with freshly cracked black pepper and a drizzle of extra virgin olive oil for an extra layer of richness.
- Incorporate sliced grilled chicken or turkey sausage for a protein-packed twist, inspired by dishes like Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey.
- Swap cherry tomatoes for roasted butternut squash cubes to try a cozy variation reminiscent of Butternut Squash Ravioli With Browned Butter Sage No Wine.
Common Errors (and Fixes)
- Soggy tortellini: Avoid overcooking the pasta by closely following package directions and testing a piece a minute or two early. Drain immediately once al dente.
- Watery sauce: If the sauce is too thin, continue to simmer gently to evaporate excess moisture, or add a little more Parmesan cheese to thicken it.
- Bland flavor: Make sure to season your pasta water with salt and taste the sauce before combining. Adjust seasoning with salt and pepper as needed.
- Tomatoes not roasting evenly: Spread them out in a single layer without crowding to ensure they roast rather than steam.
Make Ahead Like a Pro
This recipe is great for prepping in stages. Roast the cherry tomatoes and store them in an airtight container in the fridge for up to 3 days. Cook the tortellini and toss it with a bit of olive oil to prevent sticking, then refrigerate separately. When ready to eat, gently reheat the sauce and combine everything for a quick meal. You can also prepare the creamy pesto sauce ahead and warm it gently on the stove before tossing with pasta and tomatoes.
Handy Q&A
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works just as well. Just add a minute or two to the cooking time as per package instructions. Make sure to cook until al dente and drain well before tossing with the sauce.
Is it possible to use a dairy-free cream alternative?
Yes, you can substitute heavy cream with coconut cream or a cashew cream for a dairy-free version. Keep in mind this will slightly alter the flavor but will maintain the creamy texture.
Can I add protein to make this a complete meal?
Definitely! Grilled chicken, turkey sausage, or even sautéed shrimp all pair wonderfully with this dish. For inspiration, check out the Creamy Pesto Chicken Tortelloni Skillet recipe.
How do I store leftovers?
Store any leftover Creamy Pesto Tortellini with Roasted Cherry Tomatoes in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened.
Next Up in Your Queue
- Creamy Pesto Chicken Tortelloni Skillet — If you love creamy pesto pasta, you’ll adore this skillet version with tender chicken.
- Butternut Squash Ravioli With Browned Butter Sage No Wine — A cozy, fall-inspired pasta dish perfect for cooler nights.
- Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey — Another fantastic tortellini dish with a rich tomato basil sauce and savory sausage.
Serve & Enjoy
To serve this Creamy Pesto Tortellini with Roasted Cherry Tomatoes, pair it with a fresh green salad dressed simply with lemon vinaigrette or balsamic glaze. A side of garlic bread or a warm baguette is also a wonderful complement to soak up any remaining sauce. This dish is best enjoyed fresh, while warm and creamy, to savor every bit of the rich pesto flavor combined with sweet roasted tomatoes. Whether it’s a casual dinner or a special occasion, this recipe is guaranteed to delight your taste buds and become a new favorite in your pasta rotation.
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Creamy Pesto Tortellini with Roasted Cherry Tomatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for about 15-18 minutes until soft and caramelized. Set aside.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook 3-5 minutes until tender but al dente. Drain, reserving 1/2 cup pasta water.
- In a large skillet over medium heat, combine 1/2 cup basil pesto and 1/2 cup heavy cream. Stir and warm through until slightly thickened. Add 1/4 cup grated Parmesan cheese and stir until melted and smooth.
- Add drained tortellini to the skillet with the creamy pesto sauce. Toss to coat. If sauce is too thick, add reserved pasta water to loosen. Fold in roasted cherry tomatoes carefully.
- Plate the creamy pesto tortellini and garnish with fresh basil leaves. Optionally, sprinkle extra Parmesan cheese. Serve immediately while warm.
Notes
- Use store-bought basil pesto for a quick, vibrant sauce.
- Reserve pasta water to adjust sauce consistency as needed.
- Roast cherry tomatoes in a single layer to ensure even caramelization.
- Leftovers store well up to 3 days; reheat gently adding cream or water to loosen sauce.
- Customize by adding sautéed greens or grilled chicken for extra nutrition.
