Creamy Spinach and Mushroom Tortellini with Caramelized Onions
A delicious dish that combines earthy mushrooms and fresh spinach in a rich, creamy sauce, perfect for cozy dinners or gatherings.
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.
Notes
Serve with a simple green salad or garlic bread. Can be stored in the fridge for up to 3 days and frozen for up to 2 months. Reheat gently and add a splash of cream if necessary.