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Tri-Color Tortellinis

Fun Fact: Did you know that there are over 350 different types of pasta!?

That's a lot of noodle!

Tortellinis are a go-to of mine when I want to create a fairly quick, yet nutritious meal. You can use the fresh ones from the refrigerated pasta aisle or you can use frozen- the fresh ones simpler cook faster!

This recipe features a delicious combination of pesto, marinara, and buttered tortellini, I hope you all enjoy :)

Tri-Color Tortellinis Recipe:

Yield: 4 Servings

Cook Time: 25 Min


- 1 Lb Tortellini Pasta

- 1 Cup Marinara Sauce

- 1 Cup Pesto Sauce

- 3 Tbsp Earth Balance or Butter

- 1 Small White Onion

- 3 Garlic Cloves

- 1 Tbsp Olive Oil

- Garnish: Fresh Chopped Parsley & Shaved Cheese


1. Gather all ingredients. Chop onion and mince garlic.

2. Bring a large pot of salted water to a boil. While it’s heating, prepare sauces.

3. In a small pot, heat 1 Tbsp olive oil and sauté the onion and garlic until the onions are translucent. Pour in the marinara sauce and stir to combine.

4. Warm the marinara over low heat until it begins to bubble, stir occasionally.

5. In a medium sized bowl, add 1 cup pesto, set aside.

6. Once the water begins to boil, add the tortellini, and cook for 2-3 minutes if using fresh or homemade pasta, if using frozen- cook according to package.

7. Divide the pasta into three bowls or containers. Pour the pesto in one bowl, the marinara in a second, and place the earth balance or butter in the third to let melt. Toss the pastas to combine with the sauce.

8. Plate each pasta together and garnish with chopped parsley and shaved cheese, enjoy! :)


- You can use leftovers for lunch the next day, simply pack in a microwaveable container for easy reheating :)

- This recipe can also be made gluten-free if you purchase or create your own gluten free tortellini- (I recommend using chickpea flour for the best texture)

Click Link Below For Recipe PDF:

Tri-Color Tortellinis Recipe
Download PDF • 132KB

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