Description
This Creamy Spinach Mushroom Tortellini with Caramelized Onions is a rich and comforting Italian-inspired dish. Featuring tender cheese tortellini tossed in a luscious creamy sauce made with caramelized onions, sautéed mushrooms, fresh spinach, and Parmesan cheese, it’s perfect for a satisfying vegetarian meal any night of the week.
Ingredients
Scale
Pasta and Dairy
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
Vegetables and Flavorings
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white button)
- 3 cups fresh baby spinach
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Once cooked, drain the pasta and set it aside to keep warm.
- Caramelize the Onions: In a large skillet, heat olive oil and butter over medium heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 10–12 minutes until they turn golden brown and caramelized, releasing their natural sweetness.
- Sauté Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the skillet with the caramelized onions. Cook for 4–5 minutes, stirring occasionally, until the mushrooms become soft and browned, building rich flavor.
- Wilt the Spinach: Stir in the fresh baby spinach and cook for about 2 minutes or until the spinach has fully wilted, integrating the greens into the flavorful base.
- Create the Creamy Sauce: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce begins to thicken. If desired, add ground nutmeg for a subtle warm spice, and season with salt and pepper to taste.
- Toss and Warm Tortellini: Add the cooked tortellini to the skillet. Gently toss to coat the pasta evenly with the creamy mushroom and spinach sauce. Allow the mixture to simmer for 2–3 minutes to warm everything through thoroughly.
- Serve: Plate the creamy tortellini and garnish with chopped parsley if desired for a fresh, vibrant touch. Serve immediately to enjoy the dish at its best.
Notes
- For added protein, stir in cooked chicken or Italian sausage during the final step before serving.
- Use half-and-half instead of heavy cream for a lighter, lower-fat sauce variation.
- Substitute plant-based cream to make this recipe dairy-free.
- Make sure to cook the tortellini al dente to avoid overcooking in the sauce.
- Adjust seasoning like salt, pepper, and nutmeg according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
