Description
A delicious and comforting creamy spinach and mushroom tortellini dish topped with flavorful caramelized onions. This recipe combines tender three-cheese tortellini with sautéed mushrooms, fresh spinach, and a rich homemade cream sauce, all finished with perfectly caramelized onions for an irresistible meal.
Ingredients
Scale
Caramelized Onions
- 2 tablespoons olive oil
- 2 large yellow onions
- ¼ teaspoon salt
Creamy Pasta Sauce
- 1 tablespoon olive oil
- 8 oz crimini mushrooms
- 8 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon salt
Pasta
- 9 oz refrigerated 3-cheese tortellini
- ¼ teaspoon black pepper (for serving)
Instructions
- Peel and slice onions: Peel the yellow onions, wash them thoroughly, and thinly slice them evenly.
- Caramelize 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 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.
- Cook mushrooms: 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 spinach: 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.
- Prepare cream sauce: 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.
- Cook 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, until tender but firm. Drain the tortellini well.
- Combine pasta and sauce: 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.
- Serve: Plate the creamy spinach and mushroom tortellini topped with freshly cracked black pepper to taste and enjoy immediately.
Notes
- Make-ahead tip: Caramelized onions can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Substitute heavy cream with half-and-half (add ⅓ cup shredded Parmesan cheese when boiling) or coconut milk as dairy-free alternatives.
- You can use different mushrooms like button, portobello, shiitake, or oyster mushrooms depending on availability.
- For greens, kale or arugula are good substitutes for spinach.
- Replace tortellini with ravioli, gnocchi, or short pasta such as bow-tie or penne for variety.
- Use gluten-free pasta options like gluten-free ravioli or gnocchi if needed.
- Add protein options such as grilled steak, pork chops, chicken, fish, shrimp, or scallops for a more substantial meal.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg
