Description
This creamy spinach mushroom tortellini with caramelized onions is a comforting and flavorful pasta dish that combines tender cheese tortellini, sautéed mushrooms, fresh spinach, and a rich Parmesan cream sauce, all topped with sweet caramelized onions and fresh parsley for a delightful finish.
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
Sauce
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
Other
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package instructions, then drain and set aside to use later.
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly until they become golden brown and caramelized, about 15-20 minutes. Remove from the skillet and keep aside.
- Sauté Mushrooms and Garlic: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Add the sliced mushrooms and cook until tender and browned, around 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Wilt the Spinach: Lower the heat to medium. Add the fresh spinach to the skillet and cook until it wilts completely.
- Make the Cream Sauce: Pour the heavy cream into the skillet with the vegetables, then stir in the grated Parmesan cheese. Let the cheese melt completely and the sauce become creamy. Season with salt and pepper to taste.
- Combine Ingredients: Return the cooked tortellini and caramelized onions to the skillet. Gently toss everything together until the tortellini is fully coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- Serve: Remove the skillet from heat, garnish with freshly chopped parsley, and serve immediately while warm.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use fresh Parmesan cheese for best flavor and melting quality.
- Ensure to cook the onions slowly for true caramelization without burning.
- This dish can be made vegetarian by ensuring the tortellini and Parmesan are free of animal rennet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
