Creamy Pesto Vegetable Tortillini

Sometimes the best recipes come from cravings and changing up what you thought you would originally be making. That’s how this recipe came about for me and it turned out pretty delicious.

4 cups frozen cheese tortellini
1 red pepper (diced)
1 red onion (diced)
1 zucchini (sliced in halves)
1 yellow squash (sliced in halves)
2 cups portabello mushrooms (cleaned and trimmed)
2 cups cherry tomatos
2 cups broccoli (chopped)
1/4 cup olive oil
salt and pepper to taste
2 garlic cloves minced
2 tbsp butter
2 cups milk
2 tbsp flour
1 cup shredded parmesan cheese
1 jar prepared pesto sauce

Heat oven to 425. Toss the vegetables in the olive oil, salt and pepper.  Layer on a sheet pan and roast for 13 minutes. Remove and stir then cook for another 10 minutes. While the vegetable are roasting cook the pasta according to directions.  In a sauce pan melt the better then saute the garlic for 1 minute. Whisk the flour into the milk. Slowly add the milk mixture into the sauce pan, letting thicken into a sauce. Once the mixture has thickened slightly, stir in the parmesan. Cook for 2 minutes then remove from heat and stir in the pesto sauce. Toss the roasted vegetables, cheese tortellini and creamy pesto sauce all together and serve.


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