Description
This Creamy Spinach and Mushroom Tortellini with Caramelized Onions is a comforting and flavorful pasta dish featuring tender tortellini smothered in a rich cream sauce infused with savory caramelized onions, sautéed mushrooms, and fresh spinach. Ideal for a satisfying weeknight dinner or a cozy meal, this recipe combines slow-cooked onions with a quick creamy sauce for layers of delicious taste.
Ingredients
Scale
Caramelized Onions
- 2 tablespoons olive oil
- 2 large yellow onions
- ¼ teaspoon salt
Creamy Pasta Sauce
- 1 tablespoon olive oil
- 8 oz cremini mushrooms
- 8 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon salt
Pasta
- 9 oz 3-cheese refrigerated tortellini
- ¼ teaspoon black pepper (for serving)
Instructions
- Prepare caramelized onions: Peel, wash, and thinly slice the onions. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add the sliced onions and cook on high heat for about 10 minutes, stirring constantly. Reduce heat to medium and continue cooking for another 10 minutes, stirring frequently, to let the onions brown without burning. Add a pinch of salt. Lower heat to medium or low and cook for an additional 10 minutes, stirring occasionally to prevent sticking or burning. In total, cook onions for 30 minutes until deeply caramelized. Remove from skillet and set aside.
- Cook mushrooms and spinach: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until mushrooms soften. Add fresh spinach and stir on low heat just until wilted.
- Make the creamy sauce: Return caramelized onions to the skillet with the mushroom and spinach mixture. Pour in 1 cup heavy cream and add ¼ teaspoon salt. Bring to a quick boil, then immediately reduce heat to a simmer. Stir frequently and let the sauce simmer gently for a couple of minutes to thicken slightly.
- Cook tortellini: Meanwhile, bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions, usually 7 to 10 minutes, until tender. Drain well.
- Combine pasta and sauce: Add the cooked tortellini to the creamy sauce in the skillet. Stir on low heat for a couple of minutes until the tortellini is heated through and well coated with the sauce.
- Serve: Plate the creamy tortellini and top with freshly cracked black pepper to taste. Serve immediately.
Notes
- Make caramelized onions ahead of time and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Thaw before using.
- Substitutes for heavy cream include 1 cup of half-and-half combined with ½ cup shredded Parmesan cheese melted in the sauce, or 1 cup of coconut milk for a dairy-free option.
- Mushroom alternatives: button mushrooms, portobello, shiitake, oyster mushrooms.
- Spinach substitutes: kale or arugula can be used.
- You can swap tortellini for pre-made ravioli, gnocchi, or short pasta such as bow-tie or penne.
- For gluten-free options, use gluten-free ravioli, gluten-free short pasta, or gluten-free gnocchi (check packaging).
- For added protein, serve with grilled steak, pork chops, chicken, fish, shrimp, or scallops.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 95 mg
