Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe is a delightful dish that brings together the earthy flavors of mushrooms and the fresh taste of spinach all enveloped in a rich and creamy sauce. It’s perfect for a cozy dinner and incredibly simple to make. This recipe is not only delicious but also customizable to suit your taste, making it an ideal choice for busy weeknights or casual gatherings.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 620
Protein: 15g
Carbohydrates: 59g
Fat: 36g
Fiber: 3g
Sugar: 2g
Sodium: 720mg
Why Make Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe
This Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe is not just a comfort food; it’s packed with flavor and adds a burst of greenery to your plate. The combination of vibrant spinach and hearty mushrooms makes it a nutritious choice. With a creamy texture brought together by heavy cream, you get a satisfying meal that’s perfect for both families and friends. Plus, it’s easy to adapt by adding your favorite proteins or vegetables to suit your own palate!
How to Make Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe Step by Step
Ingredients
2 tablespoons olive oil
2 large yellow onions
¼ teaspoon salt
1 tablespoon olive oil
8 oz crimini mushrooms
8 oz fresh spinach
1 cup heavy cream
¼ teaspoon salt
9 oz refrigerated 3-cheese tortellini
¼ teaspoon black pepper (for serving)
Directions
Peel the yellow onions, wash them thoroughly, and thinly slice them evenly. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook on high heat for about 10 minutes, stirring constantly to prevent burning. Lower the heat to medium, add ¼ teaspoon salt, and continue cooking the onions for another 10 minutes, stirring continuously as they brown further without burning. Reduce heat to medium-low and cook for an additional 10 minutes, stirring occasionally to avoid sticking or burning, until onions are deeply caramelized, totaling about 30 minutes. Remove from skillet and set aside on a plate.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced mushrooms and sprinkle a pinch of salt. Cook for about 5 minutes, stirring occasionally, until mushrooms soften and reduce. Add fresh spinach to the skillet with the mushrooms. Stir on low heat just until the spinach starts to wilt, then add the caramelized onions back into the skillet and mix well.
Pour in 1 cup of heavy cream and add ¼ teaspoon salt to the mushroom, spinach, and onion mixture. Bring the mixture to a quick boil, then immediately reduce to a simmer. Stir continuously while the sauce simmers for a couple of minutes to thicken slightly and combine flavors.
In a large pot, bring water to a rolling boil. Add the refrigerated tortellini and cook according to the package instructions, usually 7 to 10 minutes, until tender but firm. Drain the tortellini well. Add the drained tortellini to the skillet with the creamy sauce. Stir on low heat for a few minutes to reheat and ensure the pasta is well coated with the sauce. Plate the creamy spinach and mushroom tortellini topped with freshly cracked black pepper to taste and enjoy immediately.
How to Serve Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe
For an enjoyable dining experience, serve your creamy tortellini with a simple green salad on the side to balance the richness of the dish. Garlic bread is another fantastic companion, perfect for soaking up any leftover sauce. You can also consider pairing it with a crisp white wine to elevate the meal.
How to Store Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe
To store your Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe, let it cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. When ready to reheat, simply warm it in a skillet over low heat, adding a splash of milk or cream to restore the creamy consistency. If you want to freeze it, this dish can also be frozen for up to two months; just ensure it’s properly sealed.
Expert Tips for Cooking Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe
- Use fresh tortellini for the best texture and flavor, but dried tortellini can also work if necessary.
- Feel free to add grilled chicken or shrimp for added protein options.
- Keep an eye on the caramelized onions; patience is key for achieving that perfect sweetness.
Delicious Variations of Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe
You can spice things up by adding a pinch of red pepper flakes for a bit of heat. For a herby twist, sprinkle in some fresh thyme or rosemary while sautéing the mushrooms and spinach. If you prefer citrus flavors, a squeeze of lemon juice can brighten up the creamy sauce wonderfully!
Conclusion
Give the Creamy Spinach and Mushroom Tortellini with Caramelized Onions Recipe a try! This dish is full of flavor, easy to make, and offers wonderful versatility to suit any palates. Enjoy the cozy warmth it brings to your table!
Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Ingredients
For the Caramelized Onions
- 2 tablespoons olive oil
- 2 large yellow onions Peeled and thinly sliced
- ¼ teaspoon salt
For the Mushroom and Spinach Mixture
- 1 tablespoon olive oil
- 8 oz crimini mushrooms Sliced
- 8 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon salt
For the Tortellini
- 9 oz refrigerated 3-cheese tortellini
- ¼ teaspoon black pepper For serving
Instructions
Caramelizing Onions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the sliced onions and cook on high heat for about 10 minutes, stirring constantly to prevent burning.
- Lower the heat to medium, add ¼ teaspoon salt, and continue cooking the onions for another 10 minutes, stirring continuously.
- Reduce heat to medium-low and cook for an additional 10 minutes, stirring occasionally until onions are deeply caramelized, totaling about 30 minutes.
- Remove from skillet and set aside on a plate.
Cooking the Mushroom and Spinach Mixture
- In the same skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced mushrooms and sprinkle a pinch of salt. Cook for about 5 minutes, stirring occasionally.
- Add fresh spinach and stir on low heat until the spinach starts to wilt.
- Add the caramelized onions back into the skillet and mix well.
- Pour in 1 cup of heavy cream and add ¼ teaspoon salt. Bring to a boil, then reduce to a simmer, stirring continuously for a couple of minutes.
Cooking the Tortellini
- In a large pot, bring water to a rolling boil.
- Add the refrigerated tortellini and cook according to the package instructions, usually 7 to 10 minutes.
- Drain the tortellini well and add them to the skillet with the creamy sauce.
- Stir on low heat for a few minutes to reheat and ensure the pasta is well coated with the sauce.
- Plate the tortellini topped with freshly cracked black pepper to taste and enjoy immediately.
