Tortellini with Spinach (Print Version)

# Ingredients:

01 - 8 oz fresh spinach leaves.
02 - 1 cup heavy whipping cream.
03 - 8 oz of mushrooms, sliced.
04 - 9 oz of cheese-filled tortellini pasta.
05 - 2 big yellow onions.
06 - 1/4 teaspoon black pepper for seasoning.
07 - 3 tablespoons olive oil, split up.
08 - A pinch plus 1/4 teaspoon salt.

# Instructions:

01 - Carefully slice the onions, then warm 2 tablespoons of oil in a wide skillet on medium-high heat.
02 - Let the onions cook over high heat for about 10 minutes. Stir the whole time so they don't burn.
03 - Turn the heat to medium and cook the onions for another 10 minutes, keeping them moving now and then.
04 - Toss in a little bit of salt and cook the onions over medium-low for 10 more minutes until they turn rich and golden brown.
05 - Move the caramelized onions out of the skillet and place them somewhere safe for later.
06 - Pour in the last tablespoon of oil, toss in the mushrooms, and sprinkle lightly with salt.
07 - Stir the mushrooms every so often as they cook for about 5 minutes until they're tender.
08 - Toss in fresh spinach and give it a quick stir until it just starts to soften.
09 - Put the caramelized onions back into the pan with the spinach and mushrooms.
10 - Gently add the cream and a 1/4 teaspoon of salt into the pan. Let it just boil, then lower to a simmer.
11 - At the same time, boil the tortellini as it says on the package until it's perfectly cooked.
12 - Drain the pasta and carefully stir it into the cream sauce in the pan.
13 - Let everything simmer for a couple of minutes until the sauce is just a little thicker.
14 - Sprinkle in some black pepper and serve the dish while it's still warm.
15 - Top with extra black pepper if you feel like it.

# Notes:

01 - Vegetarian option.
02 - Parts can be done ahead of time.
03 - Rich and creamy sauce.
04 - Looks like it came from a fancy restaurant.

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