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INGREDIENTS

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1/4 teaspoon salt

Creamy pasta sauce

  • 1 tablespoon olive oil
  • 8 oz mushrooms
  • 8 oz spinach
  • 1 cup unsweetened plain plant milk
  • ⅓ cup oil or melted vegan butter
  • 1/4 teaspoon salt
  • 9 oz vegan tortellini, I used Kite Hill
  • black pepper, for serving
  • vegan parmesan, for serving
METHOD

Caramelized Onions

  1. Heat the olive oil on medium-high heat in a large skillet. Add sliced onions and cook for about 10 minutes, constantly stirring
  2. Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. Add a pinch of salt over the onions
  3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t burn stick to the bottom of the pan
  4.  Remove the onions from the skillet onto a plate.

Creamy Sauce

  1. Add the plant milk and vegan butter to a bowl and mix well using a whisk or immersion blender, set aside
  2. Heat the olive oil on medium heat. Add sliced mushrooms and sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft
  3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt
  4. Add back the caramelized onions
  5. Add plant milk mixture and 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

Tortellini

  1. Cook tortellini according to package instructions.
  2. Add tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  3. Top with cracked black pepper and grated vegan parmesan when serving.
Print Recipe

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Course: Main Course

Ingredients

Caramelized Onions

  • 2 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 1/4 tsp salt

Creamy pasta sauce

  • 1 tbsp olive oil
  • 8 oz mushrooms
  • 8 oz spinach
  • 1/3 cup unsweetened plain plant milk
  • 1/3 cup oil or melted vegan butter
  • 9 oz vegan tortellini I used Kite Hill
  • 1/4 tsp salt
  • black pepper for serving
  • vegan parmesan for serving

Instructions

Caramelized Onions

  • Heat the olive oil on medium-high heat in a large skillet. Add sliced onions  and cook for about 10 minutes, constantly stirring
  • Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. 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 burn stick to the bottom of the pan
  • Remove the onions from the skillet onto a plate.

Creamy Sauce

  • Add the plant milk and vegan butter to a bowl and mix well using a whisk or immersion blender, set aside
  • Heat the olive oil on medium heat. Add sliced mushrooms and 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 plant milk mixture and 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

Tortellini

  • Cook tortellini according to package instructions.
  • Add tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • Top with fresh cracked black pepper and grated vegan parmesan when serving.