CREAMY SPINACH AND MUSHROOM TORTELLINI WITH CARAMELIZED ONIONS

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Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings

Tortellini smothered in creamy and delicious with caramelized onions. Oh, man, you are so in for a treat! Try this recipe now and I promise you that it will be the best decision you will ever make today! Feel free to add more ingredients if you prefer. Enjoy!

Ingredients:

Caramelized Onions

2 tbsp olive oil

2 yellow onions large

1/4 tsp salt

Creamy pasta sauce

1 tbsp olive oil

08 oz mushrooms (I used crimini mushrooms)

8 oz spinach

1 c heavy cream

1/4 tsp salt

9 oz tortellini (I used 3-cheese tortellini, refrigerated)

1/4 tsp black pepper when serving

Directions:

For the Caramelized Onions:

Wash and peel the onions, then slice them into thin cuts.

Place a large skillet on the stove and turn the heat to medium-high.

Add 2 tbsp of olive oil and allow it to become hot.

Add the onion slices and cook for about 10 minutes or until they turn brown. Make sure to stir frequently.

Turn the heat down to medium, then cook for another 10 minutes. Sprinkle a bit of salt and stir until well mixed.

Reduce the heat to low, then cook for another 10 minutes. Make sure to stir frequently to prevent burning.

Remove the caramelized onions from the skillet onto a clean plate.

For the Creamy Sauce:

In the same skillet, add 1 tbsp of olive oil and allow it to become hot.

Add the mushroom slices and salt. Cook for 5 minutes or until tender. Make sure to stir from time to time.

Add the spinach and stir until wilted completely.

Put the caramelized onions back to the skillet.

Add 1/4 tsp of salt and 1 cup of heavy cream. Stir until well mixed. Allow the mixture to boil, then turn the heat down to low and simmer for a few minutes.

Refer to the directions provided on the package of the tortellini on how to cook it. Drain and rinse with cold water.

Put the cooked tortellini into the skillet with the sauce and toss until well coated.

Remove from the heat and sprinkle freshly cracked black pepper on top.

Serve and enjoy!

Note:

You can cook the onions prior to cooking. Place them in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

Calories 544 | Calories from Fat 342 | Fat 38g 58% | Saturated Fat 17g 106% | Cholesterol 105mg 35% | Sodium 640mg 28% | Potassium 621mg 18% | Carbohydrates 38g 13% | Fiber 5g 21% | Sugar 5g 6% | Protein 14g 28% | Vitamin A 6190IU 124% | Vitamin C 21.5mg 26% | Calcium 198mg 20% | Iron 3.6mg 20%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...