PREP TIME: 20 mins | COOK TIME: 30 mins | TOTAL TIME: 50 mins | SERVINGS: 4 people
If you are craving a delicious, meatless weeknight meal, then this creamy spinach and mushroom tortellini with caramelized onions is a perfect option. Serve this scrumptious dish with your favorite protein, such as grilled steak, chicken, pork, or even seafood.
Ingredients
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Caramelized Onions:
2 yellow onions, large
2 tbsp olive oil
¼ tsp salt
Creamy pasta sauce:
8 ounces spinach
1 tbsp olive oil
1 c. heavy cream
9 ounces tortellini (I used 3-cheese tortellini, refrigerated)
¼ tsp black pepper when serving
08 ounces mushrooms (I used crimini mushrooms)
¼ tsp salt
How to make Creamy Spinach and Mushroom Tortellini with Caramelized Onions
To caramelize the onions (make this a day or 2 in advance):
Step 1: After peeling the onions, wash them, then slice thinly.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced onions to the skillet and cook for about 10 minutes on high heat, stirring using a spatula. Adjust the heat to medium and cook further while stirring to brown the onions even more without burning. This takes another 10 minutes. Season the onions with a pinch of salt.
Step 3: Continue to cook the onions for 10 minutes more over medium or low heat to prevent them from sticking to the bottom of the pan or burning, stirring often. After 30 minutes of cooking the onions, transfer them to a plate.
To make the creamy sauce:
Step 4: In the now-empty skillet, heat 1 tbsp olive oil over medium heat. Then, add the sliced mushrooms and season with a pinch of salt. Cook the mushrooms while stirring often, for about 5 minutes until tender. Next, add the fresh spinach. Stir and cook over low heat until the spinach just begins to wilt.
Step 5: Return the caramelized onions to the skillet.
Step 6: Pour in 1 c heavy cream and season with 1/4 tsp salt. Bring everything to a quick boil and quickly reduce the heat to a simmer, stirring constantly while the sauce simmers for a few minutes.
Add the tortellini:
Step 7: Following the package directions cook the tortellini. Drain when done and add the cooked tortellini to the creamy sauce. Stir well and reheat for a few minutes over low heat.
Step 8: Before serving, sprinkle with some cracked black pepper. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 544, Fat 38g 58%, Saturated Fat 17g 106%, Cholesterol 105mg 35%, Sodium 640mg 28%, Potassium 621mg 18%, Carbohydrates 38g 13%, Fiber 5g 21%, Sugar 5g 6%, Protein 14g 28%, Vitamin A 6190IU 124%, Vitamin C 21.5mg 26%, Calcium 198mg 20%, Iron 3.6mg 20%
Ingredients
- Caramelized Onions:
- 2 yellow onions, large
- 2 tbsp olive oil
- ¼ tsp salt
- Creamy pasta sauce:
- 8 ounces spinach
- 1 tbsp olive oil
- 1 c. heavy cream
- 9 ounces tortellini (I used 3-cheese tortellini, refrigerated)
- ¼ tsp black pepper when serving
- 08 ounces mushrooms (I used crimini mushrooms)
- ¼ tsp salt
Instructions
To caramelize the onions (make this a day or 2 in advance):
Step 1: After peeling the onions, wash them, then slice thinly.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced onions to the skillet and cook for about 10 minutes on high heat, stirring using a spatula. Adjust the heat to medium and cook further while stirring to brown the onions even more without burning. This takes another 10 minutes. Season the onions with a pinch of salt.
Step 3: Continue to cook the onions for 10 minutes more over medium or low heat to prevent them from sticking to the bottom of the pan or burning, stirring often. After 30 minutes of cooking the onions, transfer them to a plate.
To make the creamy sauce:
Step 4: In the now-empty skillet, heat 1 tbsp olive oil over medium heat. Then, add the sliced mushrooms and season with a pinch of salt. Cook the mushrooms while stirring often, for about 5 minutes until tender. Next, add the fresh spinach. Stir and cook over low heat until the spinach just begins to wilt.
Step 5: Return the caramelized onions to the skillet.
Step 6: Pour in 1 c heavy cream and season with 1/4 tsp salt. Bring everything to a quick boil and quickly reduce the heat to a simmer, stirring constantly while the sauce simmers for a few minutes.
Add the tortellini:
Step 7: Following the package directions cook the tortellini. Drain when done and add the cooked tortellini to the creamy sauce. Stir well and reheat for a few minutes over low heat.
Step 8: Before serving, sprinkle with some cracked black pepper. Enjoy!
