Cheese Tortellini With Creamy Pesto Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
  • While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
  • Add the can of cream of mushroom soup and milk. Mix well.
  • Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
  • Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
  • Add the tomatoes. Continue stirring, adding the salt and pepper.
  • Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
  • Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
  • Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
  • Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
  • Dish up into separate bowls. This dish cools quickly, so serve promptly.
  • Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.
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