Ingredients
2 tablespoons olive oil (for onions)
2 large yellow onions, sliced
¼ teaspoon salt
1 tablespoon olive oil (for sauce)
8 oz cremini mushrooms, sliced
8 oz fresh spinach
1 cup heavy cream
¼ teaspoon salt (for sauce)
9 oz refrigerated cheese tortellini
¼ teaspoon black pepper (when serving)
Instructions
1. Caramelize the Onions — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 10 minutes, stirring constantly. Reduce heat to medium and continue cooking for another 10 minutes, stirring occasionally as they deepen in color. Add a pinch of salt and cook for 10 more minutes on low heat until deeply golden and sweet. Transfer to a plate and set aside.
2. Cook the Mushrooms — In the same skillet, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms, sprinkle with a pinch of salt, and cook for about 5 minutes until they release their moisture and become tender, stirring occasionally.
3. Wilt the Spinach — Add fresh spinach to the skillet and stir on low heat just until it begins to wilt, about 1–2 minutes.
4. Build the Creamy Sauce — Return the caramelized onions to the skillet. Pour in 1 cup of heavy cream and ¼ teaspoon salt, bringing the mixture to a quick boil. Immediately reduce to a gentle simmer and stir for 2–3 minutes until slightly thickened.
5. Cook the Tortellini — While the sauce simmers, cook the tortellini according to package instructions in a large pot of salted boiling water, typically 7–10 minutes. Drain, reserving ½ cup of pasta water.
6. Combine — Add the cooked tortellini to the creamy sauce. Stir gently on low heat for 2–3 minutes to reheat and coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water.
7. Serve — Finish with cracked black pepper and serve immediately while hot and creamy.
Notes
Patience is key for caramelized onions — Don’t rush this step. The deep golden color and sweet flavor develop over 30 minutes of slow cooking. Stir occasionally but not constantly to allow proper browning.
Make ahead: Caramelized onions can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The mushroom-spinach mixture can be prepared a day in advance.
Don’t overcrowd the pan — When cooking mushrooms, work in batches if necessary to ensure they brown properly rather than steam.
Adding spinach: It will seem like a lot, but it wilts down dramatically. Add in batches if needed, allowing each addition to wilt before adding more.
Reserve pasta water — Save ½ cup of pasta cooking water before draining to adjust sauce consistency if it becomes too thick.
Heavy cream substitute: Use half-and-half plus ½ cup grated Parmesan, or full-fat coconut milk for a dairy-free option.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream. Avoid microwaving as it can make the tortellini tough.
Variations: Add grilled chicken or pan-seared shrimp for protein, or stir in white beans or chickpeas for a vegetarian protein boost. Swap tortellini for gluten-free pasta, gnocchi, or serve over roasted spaghetti squash for a low-carb option.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian