How To make Spinach Tortellini with Creamy Mushroom Sauce

CREAMY TORTELLINI with Caramelized Onions, Mushrooms, and Spinach

I was browsing my @pinterest supper board, and saw this recipe that I'd never made, and decided to give it a go! today I'm sharing it with you, so that you might also get to enjoy this Creamy Spinach and Mushroom Tortellini with Caramelized Onions

Original recipe:


Links*:
Cast Iron skillet:


What You'll Need:
For the caramelized Onions
- 2 tablespoons light olive oil (vegetable oil works, too)
- 2 large yellow onions
- 1/4 tsp salt

For the creamy pasta sauce
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (I used button mushrooms)
- 8 oz fresh spinach (I used baby spinach)
- 1 cup heavy cream
- 1/4 tsp salt
- 9 oz tortellini (I used 5-cheese tortellini, refrigerated)
- fresh cracked black pepper for serving

What You'll Do:
Caramelizing the onions (this can be done a day or 2 in advance):
1. thinly slice the onions
2. preheat 2 tablespoons of oil on medium-high heat in a large skillet (cast iron is best, but a heavy pan would work)
3. add sliced onions and cook on high heat for about 10 minutes, stirring constantly!
4. reduce heat to medium, add a pinch of salt, and continue stirring the onions for 10 more minutes
5. reduce heat to low, and continue stirring the onions for 10 more minutes (you can relax a little bit on the stirring, but watch them closely, so they don't stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes
6. remove the onions from the skillet onto a plate, and set aside

Making the creamy sauce, with the mushrooms and spinach:
1. heat 1 tablespoon of oil in the same skillet we did the onions, over medium heat
2. add the sliced mushrooms, add a pinch of salt, and cook mushrooms for about 5 minutes, stirring occasionally, until mushrooms are soft and slightly golden
3. when you add the mushrooms to the skillet, start a pot of water heating up, to bring it to a boil (for our tortellini!)
4. gradually add the spinach to the skillet; stir on low heat just until spinach starts to wilt
5. add the caramelized onions back into the skillet, along with the 1 cup of heavy cream and ¼ teaspoon salt; stir and allow to come to a simmer; keep stirring and allow it to simmer for a couple of minutes
6. once your water is boiling, cook the tortellini according to the directions on the package; drain and add to the cream sauce (if you need time between finish your cream sauce and cooking your tortellini, just turn the heat off of the cream sauce and put a lid on it, until you are ready to add the tortellini)
7. gently stir the tortellini into the cream sauce; serve and garnish with freshly cracked black pepper
8. Enjoy!



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Tortellini Sauce with Creamy Tomato and Spinach | Creamy Tomato Pasta Recipe!

Make this easy creamy tomato pasta sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour!

This tortellini sauce is a combination of cream and tomatoes with a touch of aged cheese. Hard Italian cheese like Parmesan (Parmigiano Reggiano), Grana Padano, Pecorino Romano or Asiago could be added.

Instead of using straight up tomatoes I went with sun-dried tomato pesto. So much flavour was already built into that condiment, so why not use it for a quick sauce with a killer taste! It’s a little kitchen hack I like using when I need flavours fast!

Finally, I’ve thrown a handful of fresh spinach for a vibrant and healthy touch of green. You can use any vegetables you love. Asparagus, kale or tenderstem broccoli (broccolini) all sound like a great choice to me. You will want to parboil the asparagus and broccoli before adding to the sauce. It all goes well in this tortellini recipe!

Print out this recipe at

INGREDIENTS
1 lbs fresh tortelloni or tortellini
4 tbsp sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste

TIMESTAMPS
0:00 Intro
0:53 Cooking tortellini
1:27 Making creamy tomato sauce
1:52 Adding cream
2:09 Using fresh basil
2:41 Adding parmesan and spinach
3:16 Mixing in tortellini

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Tortellini In Parmesan Cream Sauce with Spinach & Sun-Dried Tomatoes

Cheese tortellini are tossed in an easy Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than 30 minutes!

FULL RECIPE:

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