Description
A rich and comforting pasta dish featuring tender cheese tortellini tossed in a creamy Parmesan sauce with caramelized onions, earthy mushrooms, and fresh spinach. This elegant yet easy vegetarian meal is perfect for busy weeknights.
Ingredients
- 20 ounces cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring often, until soft and caramelized.
- Add the sliced mushrooms and cook for 5–7 minutes until tender and moisture has evaporated.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Reduce heat slightly and pour in the heavy cream. Simmer gently for 3–4 minutes.
- Stir in Parmesan cheese, salt, black pepper, thyme, and red pepper flakes if using.
- Add fresh spinach and cook until wilted.
- Fold in the cooked tortellini and toss to coat evenly in the sauce. Simmer for 2–3 minutes, then serve warm.
Notes
- Substitute half-and-half for a lighter version.
- Add grilled chicken or shrimp for extra protein if desired.
- A splash of white wine before adding cream enhances flavor depth.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of milk or cream to loosen the sauce.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 95 mg
