Cheese Tortellini With Creamy Pesto Sauce

Ingredients

  • 1 lb frozen cheese tortellini
  • 2 tablespoons butter
  • 1 (8 ounce) can mushrooms (drained)
  • 10 ¾ ounces cream of mushroom soup
  • ¼ cup milk (2% is fine)
  • 1 (8 ounce) package cream cheese
  • 4 tablespoons pesto sauce (bottled)
  • + 4 more ingredients
    • 1 (14 ½ ounce) can diced tomatoes (drained)
    • ½ teaspoon salt (more if desired)
    • ½ teaspoon pepper (more if desired)
    • ½ cup parmesan cheese, grated

1 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. 2 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 m...

View full recipe at SpringPad

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