Creamy Spinach Tortellini

Bring a large pot of salted water to boil for the tortellini.

Melt 27 g boter in a large pan over low heat; add 150 g finely minced onion and cook until soft and translucent, about 5 minutes.

Add sliced champignons and halved cherry tomatoes; sauté over medium heat for 4 minutes until softened.