Description
A rich and comforting Creamy Spinach Mushroom Tortellini with Caramelized Onions, featuring tender cheese tortellini tossed in a luscious Parmesan cream sauce with sautéed mushrooms, fresh spinach, and sweet caramelized onions. This easy-to-make dish is perfect for a cozy dinner and packs satisfying flavors with every bite.
Ingredients
Scale
Pasta
- 1 pound (450g) cheese tortellini
Vegetables
- 1 large onion, thinly sliced
- 8 ounces (225g) mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups (120g) fresh spinach
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
Seasoning & Garnish
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini: Boil the cheese tortellini according to the package instructions until al dente. Drain the pasta well and set it aside to be added later.
- Caramelize onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they become golden brown and caramelized, about 15 to 20 minutes. Remove the onions from the skillet and set aside.
- Sauté mushrooms and garlic: In the same skillet, add the remaining tablespoon of olive oil and increase heat to medium-high. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, about 5 to 7 minutes. Add the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Cook spinach: Reduce the heat to medium, then add the fresh spinach to the skillet. Stir and cook until the spinach wilts completely, which should take a few minutes.
- Make cream sauce: Pour the heavy cream into the skillet with the spinach and mushrooms. Stir in the grated Parmesan cheese and continue cooking while stirring until the cheese melts and the sauce becomes creamy. Season the sauce with salt and pepper to taste.
- Combine all ingredients: Return the cooked tortellini and caramelized onions to the skillet. Gently toss everything together to coat the pasta evenly with the creamy sauce. Cook together for 2 to 3 minutes until everything is heated through.
- Serve: Remove the skillet from the heat. Garnish with chopped fresh parsley and serve the creamy spinach mushroom tortellini immediately for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can add crushed red pepper flakes for a subtle spicy kick.
- Mushrooms can be substituted with cremini or portobello for a deeper flavor.
- Make sure to cook the onions slowly to achieve perfect caramelization without burning.
- This dish is best served fresh but can be refrigerated and gently reheated within 2 days.
