Description
A rich and comforting Creamy Spinach Mushroom Tortellini featuring tender cheese tortellini tossed in a luscious cream sauce with caramelized onions, sautéed mushrooms, fresh spinach, and Parmesan cheese. This skillet-cooked dish delivers layers of flavor and is perfect for a satisfying weeknight meal.
Ingredients
Scale
Dry Ingredients
- 1 pound (450g) cheese tortellini
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper, to taste
Produce
- 1 large onion, thinly sliced
- 8 ounces (225g) mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups (120g) fresh spinach
- Fresh parsley, chopped (for garnish)
Dairy
- 1 cup (240ml) heavy cream
Oils & Fats
- 2 tablespoons olive oil
Instructions
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain well and set aside to be incorporated later into the dish.
- Caramelize Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook slowly, stirring occasionally, until the onions become golden brown and caramelized, approximately 15-20 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 them until tender and lightly browned, about 5-7 minutes. Then add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Cook Spinach: Reduce the skillet heat to medium. Add fresh spinach leaves and cook just until wilted, stirring occasionally to combine with the mushrooms and garlic.
- Make Cream Sauce: Pour the heavy cream into the skillet and stir in the grated Parmesan cheese until the cheese melts and the sauce becomes creamy. Taste and season the sauce with salt and pepper as desired.
- Combine Ingredients: Return the drained tortellini and the caramelized onions to the skillet. Gently toss everything together until the tortellini and onions are well coated with the creamy sauce.
- Finish Cooking and Serve: Let the tortellini mixture cook for another 2-3 minutes to fully heat through and allow flavors to meld. Remove the skillet from heat, sprinkle with fresh chopped parsley, and serve immediately for best taste and texture.
Notes
- Use fresh spinach for best texture, but frozen spinach can be substituted if thawed and drained.
- Heavy cream can be replaced with half-and-half for a lighter sauce, but the texture may be less rich.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly or substitute with a non-animal rennet cheese.
- If you prefer, add a pinch of crushed red pepper flakes for a touch of heat.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream sauce.
