Spinach Mushroom Tortellini (Print Version)

# Ingredients:

01 - 9 oz cheesy tortellini.
02 - 3 tbsp olive oil (split use).
03 - A cup of heavy cream.
04 - 8 oz of spinach leaves.
05 - Two big yellow onions.
06 - Season with 1/4 tsp of black pepper.
07 - A pinch of salt (1/4 tsp for recipe).
08 - 8 oz mushrooms, sliced.

# Instructions:

01 - Sprinkle a little salt, turn the heat down to medium-low, and cook for about 10 minutes more. Stir often till they're rich and golden.
02 - Cut the onions into thin slices, then heat 2 tbsp olive oil in your skillet over medium heat.
03 - Take the caramelized onions out of the pan and place them in a bowl for later.
04 - Lower to medium, keep stirring regularly, and cook them an extra 10 minutes.
05 - Pour the last tablespoon of olive oil into your skillet and toss sliced mushrooms with a pinch of salt.
06 - Turn the heat up and, for about 10 minutes, let the onions sizzle. Keep stirring so they don't burn.
07 - Let everything simmer for just 2–3 minutes more till the cream thickens a bit.
08 - Slowly add the heavy cream and 1/4 tsp of salt, bring it to a boil, then reduce the heat to a gentle simmer.
09 - When the mushrooms have softened, toss in the fresh spinach. Stir until they start wilting.
10 - Mix the caramelized onions back into the skillet along with the mushrooms and spinach.
11 - Get your pasta pot ready. Follow the package directions to cook tortellini to perfect al dente texture.
12 - Sprinkle black pepper over everything just before serving. Serve it hot!
13 - Toss the drained tortellini right into the creamy sauce. Mix gently to coat.
14 - Cook the mushrooms for about 5 minutes while stirring here and there so they soften up.
15 - Use more fresh-cracked pepper on top for a little extra flavor, if you’d like.

# Notes:

01 - Vegetarian option.
02 - Can prep ahead.
03 - Thick and creamy sauce.
04 - Feels gourmet-quality.

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