Mushroom Spinach Tortellini (Print Version)

# Ingredients:

01 - 9 oz cheese tortellini.
02 - 8 oz mushrooms.
03 - 2 large yellow onions.
04 - 3 tablespoons olive oil, separated.
05 - 1/4 teaspoon salt, plus extra.
06 - 8 oz fresh spinach.
07 - 1/4 teaspoon black pepper.
08 - 1 cup heavy cream.

# Instructions:

01 - Cut the onions into thin slices, then warm 2 tablespoons of the olive oil in a large skillet over medium-high heat.
02 - Fry the onions on high heat for 10 minutes, stirring them constantly so they won’t stick or burn.
03 - Turn the heat down to medium, cooking for another 10 minutes while stirring often.
04 - Add a small pinch of salt, then keep cooking for an extra 10 minutes over medium-low heat until nicely caramelized.
05 - Take the caramelized onions out of the pan and set them aside somewhere safe.
06 - Pour in the last tablespoon of olive oil, toss in sliced mushrooms, and sprinkle on a little bit of salt.
07 - Cook the mushrooms for roughly 5 minutes, giving them a stir every so often until they soften up.
08 - Add fresh spinach leaves next and stir just until they start to wilt slightly.
09 - Put the caramelized onions back in the skillet along with the sautéed vegetables.
10 - Pour in the heavy cream and toss in 1/4 teaspoon of salt. Heat it until it begins to boil, then lower to a gentle simmer.
11 - In the meantime, cook the tortellini based on the directions on its package until it’s firm but cooked (al dente).
12 - Drain the tortellini and carefully mix it into the cream sauce.
13 - Let everything cook for 2 to 3 minutes so the sauce slightly thickens.
14 - Sprinkle with black pepper and serve the dish while it’s hot.
15 - Add a little extra black pepper on top, if you want it garnished to taste.

# Notes:

01 - Works great for vegetarians.
02 - Can prep some parts ahead of time.
03 - A creamy, rich sauce.
04 - Feels like food from a fancy restaurant.

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