Why You’ll Love This Recipe

If you're craving something creamy, cheesy, and comforting—but don’t want to spend hours in the kitchen—this tortellini pesto cream pasta with kale is your answer. Packed with flavor from fresh garlic, basil pesto, and Parmesan, it’s an easy weeknight dinner that delivers big on taste.

Plus, it’s a great way to sneak in some leafy greens like kale for a nourishing twist.

This dish comes together quickly, actually after everything was prepped, including cooked tortellini, I made a video for social media and the length of my video before any edits or cuts was only 8 mins, from beginning to end! Try my Vegan Sun Dried Tomato Pasta recipe for another weeknight pasta dish.

‍

Ingredients You’ll Need

• 9 oz cheese tortellini (fresh or refrigerated)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups kale, chopped (stems removed)
• ½ cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup reserved pasta water
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: red pepper flakes, lemon zest, toasted pine nuts

How to Make Tortellini Pesto Cream Pasta

1. Boil the Tortellini

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (usually 3–5 minutes). Reserve 1/4 cup of the pasta water. Drain the rest of the water and set pasta and reserved 1/4 cup of water aside.

2. Sauté the Kale

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds. Add chopped kale and cook until wilted, about 2–3 minutes.

3. Make the Creamy Pesto Sauce

Lower the heat. Stir in the heavy cream, pasta and reserved pasta water. Cook for 1–2 minutes until the sauce is warmed through and slightly thickened.

4. Toss It All Together

Add the cooked tortellini and Parmesan to the skillet. Toss gently to coat. Season with salt, pepper, and red pepper flakes if using.

5. Serve and Enjoy

Serve hot, topped with extra Parmesan, a sprinkle of lemon zest, or pine nuts for added texture and flavor.

‍

Tips and Substitutions

• Use spinach instead of kale for a more tender green.
• Add protein like grilled chicken, shrimp, or crispy chickpeas.
• Make it lighter by swapping heavy cream for half-and-half or a splash of milk.
• Vegan option: Use dairy-free tortellini, coconut cream, and vegan pesto.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.

‍

‍

Frequently Asked Questions

Can I use frozen tortellini instead of fresh?

Yes! Just follow the cooking instructions on the package. Frozen tortellini may take 1–2 minutes longer to cook than refrigerated.

What can I use instead of heavy cream?

You can substitute with half-and-half, whole milk with a splash of butter, or even coconut cream for a dairy-free version. Just note the sauce may be slightly less rich.

Can I use spinach instead of kale?

Absolutely. Spinach is a great substitute and cooks down even faster than kale. Baby spinach works especially well.

How do I make this dish vegetarian or vegan?

This recipe is already vegetarian if you use cheese tortellini made without animal rennet. To make it vegan, use:

• Plant-based tortellini
• Vegan pesto
• Coconut cream or plant-based cream alternative
• Vegan Parmesan or nutritional yeast

Can I make this ahead of time?

This dish is best fresh, but you can prep the sauce and kale in advance. Store separately and combine with freshly cooked tortellini before serving.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.

‍

‍