Description
Creamy spinach mushroom tortellini features sautéed mushrooms, wilted spinach, and sweet caramelized onions in a rich cream sauce. This meatless dish is satisfying and prepares quickly for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil (for onions)
- 2 large yellow onions, thinly sliced
- 1/4 teaspoon salt (for onions)
- 1 tablespoon olive oil (for main dish)
- 8 oz cremini or button mushrooms, sliced
- 5 oz fresh spinach leaves
- 1 cup heavy cream
- 1/4 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper
- 9 oz refrigerated cheese tortellini
- Freshly grated Parmesan cheese (optional garnish)
- Cracked black pepper (optional garnish)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring often, for 10 minutes until soft and starting to brown.
- Reduce heat to medium and cook for another 15–20 minutes, stirring occasionally, until deep golden brown. Sprinkle with salt and transfer onions to a plate.
- In the same skillet, heat 1 tablespoon olive oil. Add mushrooms and a pinch of salt. Cook for 5 minutes, stirring occasionally, until browned and tender.
- Add spinach to the mushrooms and cook on low heat until wilted, about 1–2 minutes.
- Stir in heavy cream, salt, and pepper. Bring to a gentle boil, then reduce to low and simmer for 2–3 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain well.
- Add caramelized onions and cooked tortellini to the skillet. Toss gently to coat in the sauce. Cook on low heat for 2 minutes to warm through.
- Top with freshly grated Parmesan and cracked pepper. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Reheat leftovers on low heat with a splash of cream or broth to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet cooking
- Cuisine: Italian