Vegetarian Option Recipe
Tri Color 3 Cheese Tortellini with baby spinach, mushrooms and roasted red peppers in a Pesto cream sauce
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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tri-color tortellini and cook according to the package instructions (usually about 3-5 minutes) until they are al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are tender. Add the baby spinach and roasted red peppers, cooking until the spinach is wilted, about 2-3 minutes.
- 3
Prepare the Pesto Cream Sauce
In a small saucepan, combine 1 cup of heavy cream and 1/2 cup of pesto over medium heat. Stir until well combined and heated through, about 3-4 minutes. Season with salt and pepper to taste.
- 4
Combine and Serve
Add the cooked tortellini to the skillet with the sautéed vegetables. Pour the pesto cream sauce over the tortellini and gently toss to combine. Cook for an additional 2 minutes until heated through. Serve immediately.
