Creamy Tortellini With Spinach: You’ll Love This Recipe!

In the past, we were always suspicious of vegetables. There was the really bad kind – broccoli, for example, or Brussels sprouts. As children, we couldn’t imagine a dish with them that we would like. And then there were vegetables that could be okay if they were prepared the right way. That included spinach, for example.

Today’s recipe, however, wins over small and large gourmets – the whole family will love our tortellini with spinach!

What you need

2 tablespoons olive oil
2 onions
¼ teaspoon salt
1 tablespoon olive oil
8 oz mushrooms
8 oz spinach
1 cup of cream
¼ teaspoon salt
10 oz tortellini
salt and black pepper to taste

And this is how it works!

Caramelize the onions.

Thinly slice the onions and fry with a little olive oil over high heat for about 10 minutes, stirring constantly.

Reduce the heat to medium and cook the onions for another 10 minutes, stirring constantly so they brown even more without burning. Now add a pinch of salt over the onions.

Cook for another 10 minutes over medium or low heat, stirring occasionally so the onions don’t stick to the bottom of the pan or burn.

Remove the onions from the pan and set aside.

Prepare the cream sauce.

Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add the sliced mushrooms, sprinkle with a little salt and fry for about 5 minutes.

Add the spinach to the pan and stir over low heat until it begins to wilt.

Add the caramelized onions.

Add the cream and ¼ teaspoon salt to the mushroom-spinach mixture and bring to a boil briefly.

Stirring constantly, let the sauce simmer for a few minutes.

Cook the tortellini according to package directions, serve everything together.

How do you like our spinach tortellini? Tell us in the FB comments!