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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#creamypasta #tortellini #pinterestrecipe
Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies. This easy and delicious meatless recipe is a perfect weeknight dinner!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 people
Ingredients
Caramelized Onions
• 2 tablespoons olive oil
• 2 yellow onions large
• ¼ teaspoon salt
Creamy pasta sauce
• 1 tablespoon olive oil
• 08 oz mushrooms (I used portabella mushrooms)
• 8 oz spinach
• 1 cup heavy cream
• ¼ teaspoon salt
• 9 oz tortellini (I used 5-cheese tortellini, refrigerated)
• ¼ teaspoon black pepper when serving
Instructions
How to caramelized onions (this can be done a day or 2 in advance):
• Peel the onions, wash them and thinly slice them.
• Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes. Remove the onions from the skillet onto a plate.
How to make the creamy sauce
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add back the caramelized onions.
• Add 1 cup of heavy cream and ¼ teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer. Keep stirring while the sauce simmers for a couple of minutes.
Add tortellini
• Cook tortellini according to package instructions. Usually, that means to bring a large pot of water to boil. Add tortellini and boil for 7 to 10 minutes. Drain.
• Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• Top with cracked black pepper when serving.
Notes
Helpful Tips about Caramelized Onions.
• Make-ahead tip. Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.
• You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
Substitutions for heavy cream
• Half-and-half. You can use 1 cup of half-and-half instead of heavy cream. Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese. Reduce to simmer. Keep stirring while the sauce simmers until the cheese melts.
• Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream. Follow the recipe as is.
Other Substitutions
• Use button mushrooms, portabello, cremini, shiitake or oyster mushrooms.
• Good substitutes for spinach are kale and arugula.
• You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
• Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta. You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
• Protein. You can add grilled steak, pork chops, or chicken. You can also serve this with fish, shrimp, or scallops.
pasted from juliasalbum.com
???????? Italian Creamy Mushrooms Tortellini Easy and Quick Recipe - Passportcookbook
Ingredients for 2 people:
160 gr of tortellini
parsley
300 gr of mushrooms
parmesan cheese
270 ml of single or double cream
olive oil
2 cloves of garlic
Salt & Pepper
Creamy mushroom, spinach, and tortellini dish
#whippoorwillholler #meatlessmonday
loridianebrown@gmail.com
Facebook whip- poor-will holler
Lori Brown
Po box 1183
Imboden, Arkansas 72434
Recipe
12 oz. Cheese tortellini
6 c.chicken stock
8 oz mushrooms
1t. Salt
1/2 t. Pepper
1/2 t. Dried thyme
1/4 t. Crushed red pepper
Cook on low in slowcooker 2 hours
Add
2 c. Heavy cream
Spinach
A little fresh basil and oregano
1/2 c. Parmesan
Cook till warmed through
Powdered Heavy cream
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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The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre
Hello There Friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. I highly recommend you try it! Let me know what you think in the comments below.
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Portobello Mushroom:
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0:00 Intro
0:33 Preparing the Mushrooms
5:31 Start Cooking the Mushrooms
8:26 Add the rest of the Mushrooms
8:54 Finishing up the Mushrooms
10:26 Finishing the Sauce
12:55 Adding the Pasta
14:02 Plating
15:00 Tasting / Outro
15:36 A little extra :)