Ingredients
Scale
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 large yellow onion, thinly sliced
- 8 oz (225g) cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 9 oz (255g) fresh or refrigerated cheese tortellini
- 2 cups fresh baby spinach
- ¾ cup heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese
- Salt & black pepper to taste
- Optional: pinch of nutmeg, red pepper flakes, lemon zest
For garnish:
- Extra Parmesan
- Fresh thyme or parsley
- Crispy fried shallots (optional)
Instructions
- Caramelize onions: In a large skillet, heat olive oil and 1 tbsp butter over medium-low. Add onions; cook 15–20 minutes, stirring occasionally, until deep golden brown. Remove and set aside.
- Sauté mushrooms: In same skillet, melt remaining butter over medium-high. Add mushrooms; cook 6–8 minutes until browned. Stir in garlic; cook 30 seconds.
- Cook tortellini: Boil according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Wilt spinach: Add spinach to skillet with mushrooms; stir until just wilted.
- Make sauce: Pour in heavy cream and Parmesan. Simmer 2–3 minutes until slightly thickened.
- Combine: Add cooked tortellini and caramelized onions to skillet. Toss to coat, adding reserved pasta water as needed to loosen. Season with salt, pepper, and optional nutmeg or lemon zest.
- Garnish with fresh herbs and extra Parmesan.
💡 Pro Tips:
– Don’t rush the onions—low and slow = maximum sweetness.
– Use frozen tortellini if fresh isn’t available (adjust cooking time).
– For extra protein, add grilled chicken or white beans.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 4 | Calories: 380 | Net Carbs: 32g | Fats: 22g | Protein: 16g
Servings: 4 | Calories: 380 | Net Carbs: 32g | Fats: 22g | Protein: 16g