Creamy Tortellini with Caramelized Onions, Leafy Greens, Mushrooms and Peas

Oooooh are you in for a treat with this nutrient packed vegetarian recipe! It is so good and easy to make. It could be gluten free if you use GF pasta. To make this dairy free, use a regular pasta, not a stuffed one (as the ones I have seen are all stuffed with cheese and other ingredients), and use coconut cream to replace the heavy dairy cream.

Caramelizing the onions - it’s so easy to do and makes all the difference in this dish! 

Tip – make extra caramelized onions to use in wraps, sandwiches and other savory dishes this week! To speed up this recipe on the evening you make it, you can prep and cook the onions the day before!

Onions are in the Allium family of veggies, along with leeks, garlic and chives. An antioxidant, onions contain VitC, VitB6 and manganese, and smaller amounts of iron, folate, magnesium, potassium, phosphorous and sulphur. These compounds have been studied for their benefits to health and to reducing the risk of cancer. They also are a source of fiber and contain sugar, which makes them sweet when cooked for a longer time. 

Spinach is an extremely nutrient-rich vegetable, including potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (turns into VitA in the body), folic acid, iron, and calcium.

Arugula is a nutrient packed leafy green with calcium to promote bone health, potassium, a mineral and an electrolyte vital for heart and nerve function, folate important in red blood cell formation and for healthy cell growth and function, VitC a powerful antioxidant that supports the immune system and VitK that aids in blood health.

Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B Vitamins) and in combination particularly good for heart health. Riboflavin (VitB2) is beneficial for red blood cell health. Niacin (VitB3) benefits the digestive system and promotes healthy skin. Pantothenic Acid (VitB5) is also beneficial for healthy red and white blood cells and to convert the food you eat into energy.

Peas are an antioxidant to strengthen the immune system, good source of vitamins C and E, vitamins A and B, zinc and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Tortellini with Caramelized Onions, Leafy Greens, Mushrooms and Peas goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 15 minutes / Cook Time: 40 minutes / Makes: 4 servings

Ingredients

Caramelized Onions

• 2½ Tablespoons Grapeseed Oil – alternate: olive oil

• 3 Medium Cooking Onions

• 3 teaspoons Fresh Thyme or 1 teaspoon Died Thyme

• ¼ Cup Dry White Wine or Veggie Bouillon 

• Pinch of Herbed Seasoned Sea Salt, or Plain Sea Salt

Sauce

• 1 Tablespoon Grapeseed Oil – alternate: olive oil

• 1 Cup Mushrooms - cleaned and sliced

• 1 Cup Lightly Packed Baby Spinach

• 1 Cup Lightly Packed Arugula

• 2/3 Cup Heavy Cream – alternate: coconut cream

• 3 Cups Fresh Cheese Tortellini – or another store-bought stuffed pasta such as ravioli

• 1½ Cup Peas – frozen or fresh

• 1 Tablespoon Balsamic Vinegar - optional but delicious (missed adding it to the photo)

• Pinch of Herbed Seasoned Sea Salt, or Plain Sea Salt

• A few Grinds of Fresh Black Pepper

• ¼ Cup Parmesan Cheese – grated

• ¼ Cup Vegan Parmesan Cheese – optional but delicious 

How It’s Made

First make the caramelized onions.

• Peel the onions, cut them in half and slice them very thinly. 

• Heat the grapeseed (or olive) oil over medium-high heat, in a large frying pan, preferably one with sides.

• Add the sliced onions and cook for 5 minutes, stirring often, to start them softening.

• Turn down the heat to medium, add the thyme, wine (or veggie bouillon), a pinch of seasoned sea salt, a few grinds of fresh black pepper, and cook the onions, stirring from time to tine to make sure they don’t burn, for 15 minutes.

• While the onions are caramelizing, set your pot of water that you will cook the tortellini in to boil now. When the pasta water comes to a boil, add a teaspoon of sea salt to the pot, then add the tortellini in to the pot and cook for the time on the package – usually about 10 minutes for tortellini. Test to ensure they are cooked al dente and then drain the tortellini well. Set aside.

• After the total of 20 minutes, the onions should be golden brown and soft. Transfer the onions to a bowl and set aside.

Now you’ll make the sauce.

•  Over medium heat, add the oil in the same pan that you cooked the onions in. When the oil is hot,

• Add the sliced mushrooms, a pinch of seasoned salt and a grind of fresh black pepper and stirring, sauté the mushrooms until they release their liquid and are roasted a golden brown. 

•  Turn the heat to medium-low, add the spinach and the arugula to the pan and stir as these greens wilt and cook.

•  Add the onions to the pan.

•  Add the cream and season the pan with another pinch of salt and another grind of pepper. Bring the mixture to a gentle boil and then reduce the heat to have the sauce gently simmer and thicken slightly.

•  Add the peas and the balsamic vinegar, stir and simmer for 2 minutes to cook the peas and warm them through. The balsamic vinegar provides a lovely depth of flavour to this dish.

•  Add the cooked and well drained tortellini to the pan. Gently stir to mix the tortellini into the sauce. Simmer for a couple of minutes to heat everything through and blend the flavours, then turn off the heat.

•  To serve, spoon this delicious mixture into pretty bowls, add a grind or two of fresh black pepper (you don’t need any more salt at this point but can offer it on the table for those who like to salt their food) and sprinkle grated parmesan or vegan parmesan, or both (which is a delicious combination!} on top.

Enjoy!