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Creamy Spinach Mushroom Tortellini with Caramelized Onions
I created this cozy pasta dish one night when I wanted something special but didn't have much time. The way the sweet caramelized onions mix with earthy mushrooms and tender tortellini in that creamy sauce it's pure comfort in a bowl. Every time I make it my kitchen fills with the most amazing aromas and people always ask for seconds.
Why You'll Love This Recipe
This dish has become my go-to when I need something that feels fancy but isn't fussy:
- It's so satisfying even without meat though sometimes I'll add chicken when I'm craving protein
- You probably have most ingredients already it's that simple
- Perfect for busy evenings especially if you make those onions ahead
- Works with whatever pasta you have on hand I've used everything from tortellini to regular penne
Ingredients for Creamy Spinach Mushroom Tortellini
- Tortellini: Any kind works here I love the cheese-filled ones best.
- Spinach: Fresh baby spinach melts into the sauce beautifully.
- Mushrooms: Choose your favorites they all bring something special.
- Onions: Taking time to caramelize them makes all the difference.
- Heavy Cream: Makes our sauce silky and luxurious.
- Parmesan Cheese: Adds that perfect salty bite.
- Butter and Olive Oil: The dynamic duo for amazing flavor.
Step-by-Step Instructions
- Caramelize the Onions
- Start by melting butter and oil in a large pan over medium-low heat. Add your sliced onions and let them cook slowly stirring occasionally until they turn a deep golden brown about 25-30 minutes. They should be sweet and jam-like in texture.
- Sauté the Mushrooms
- In the same pan bump up the heat to medium-high. Add your mushrooms in a single layer don't crowd them. Let them cook undisturbed until golden brown on one side about 5 minutes then flip. Cook until they're beautifully browned and all the liquid has evaporated.
- Cook the Tortellini
- Bring a large pot of salted water to a rolling boil. Add your tortellini and cook just until they float to the surface about 3-4 minutes. Drain them well but save a cup of that pasta water for the sauce.
- Make the Sauce
- Lower the heat to medium. Pour in your heavy cream and let it simmer gently for 2-3 minutes. Add the Parmesan cheese stirring until it melts completely. Add the fresh spinach and watch it wilt into the sauce about 2 minutes. If needed add splashes of pasta water to reach your desired consistency.
- Combine Everything
- Add your cooked tortellini caramelized onions and mushrooms to the sauce. Gently toss everything together until well coated and heated through about 2-3 minutes. Taste and adjust your seasoning with salt and pepper.
- Serve Fresh
- Transfer to warm serving bowls right away. Top with an extra sprinkle of freshly grated Parmesan some cracked black pepper and if you like it fresh herbs. Serve immediately while the sauce is still creamy and perfect.
Cooking Tips
- Prep Ahead: Those onions will keep in the fridge for days make extra.
- Substitutions: Any pasta shape works just pick your favorite.
- Reheat Gently: Low heat and a splash of cream keeps everything smooth.
- Gluten-Free Option: Just swap in your favorite gluten-free pasta.
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Variations
- Add Protein: Sometimes I add grilled chicken or shrimp it's delicious.
- Vegan Option: Coconut milk makes it just as creamy.
- Extra Veggies: Toss in whatever veggies you have they'll love this sauce.
- Cheesy Topping: A quick trip under the broiler makes it extra special.
Frequently Asked Questions
- → Can I make this ahead?
Caramelize onions up to 3 days ahead and store in fridge.
- → What mushrooms work best?
Any variety - cremini, button, portobello, shiitake or oyster mushrooms.
- → Can I substitute the cream?
Use half-and-half with parmesan or coconut milk instead.
- → Can I add protein?
Yes, add grilled steak, chicken, pork or seafood.
- → Can I make it gluten-free?
Use gluten-free ravioli, gnocchi or short pasta instead of tortellini.