Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

Nothing quite compares to the comforting delight of Cheese Tortellini with Butter, Mushrooms, and Crispy Sage. This dish brings together silky cheese-filled pasta, earthy sautéed mushrooms, and the aromatic crunch of fried sage, all enveloped in a luscious buttery sauce. It’s a simple yet sensational plate that feels elegant enough for guests but comes together quickly for a weeknight crowd-pleaser. Once you try this recipe, it’ll become one of your favorite go-to meals, perfect for cozy dinners or anytime you want a flavorful Italian-inspired feast that warms both the belly and the soul.

Ingredients You’ll Need

The beauty of Cheese Tortellini with Butter, Mushrooms, and Crispy Sage lies in its straightforward ingredients, each playing a crucial role in shaping the flavor, texture, and visual appeal of the dish. These essentials combine effortlessly to create a balanced, mouthwatering meal that’s more than the sum of its parts.

• Cheese tortellini (20 ounces): The star of the dish, tender pasta pockets filled with creamy cheese to melt your heart.
• Fresh sage (1 tablespoon, chopped): Adds a fragrant herbal crispness that elevates every bite with its slightly peppery notes.
• Cremini mushrooms (8 ounces, sliced): Earthy and meaty mushrooms provide depth and a lovely chewy texture contrast.
• Butter (3 tablespoons, divided): Creates a rich, velvety base for sautéing and finishing the sauce with savory smoothness.
• Olive oil (1 tablespoon): Helps crisp the sage perfectly without burning, bringing a bright subtly fruity undertone.
• Garlic (1 clove, minced): Infuses the dish with a punch of aromatic flavor that pairs beautifully with the mushrooms.
• Freshly grated Parmesan cheese (1/2 cup): Adds salty, nutty richness that binds the ingredients together.
• Salt and pepper (to taste): Essential for seasoning and bringing out the best in every element.

How to Make Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

Step 1: Cook the Tortellini

Start by boiling a large pot of salted water and cooking the cheese tortellini according to the package instructions. This ensures the pasta is perfectly tender without overcooking. The timing here is crucial since the tortellini will later mingle with the savory sautéed mushrooms and herbaceous sage.

Step 2: Prepare the Sage and Mushrooms

While the tortellini cooks, get your mushrooms sliced and chop the fresh sage. Prepping these ingredients upfront makes the cooking tempo flow smoothly and lets you focus on creating those irresistible layers of flavor in the pan.

Step 3: Crisp the Sage

About 6-7 minutes before the tortellini finishes cooking, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high. Once hot, add the chopped sage and sauté for about one minute until crisped and fragrant—be ready to remove it quickly to prevent burning. This crispy sage will bring a delightful crunch and herbal pop that sets this dish apart.

Step 4: Sauté Mushrooms and Garlic

Into the same pan, add your sliced mushrooms, minced garlic, and another tablespoon of butter. Sauté for 5 minutes or until the mushrooms develop a rich golden-brown sear. Stir occasionally, allowing the mushrooms to caramelize and deepen in flavor, which provides a wonderful earthiness and texture contrast to the soft tortellini.

Step 5: Toss Everything Together

Drain the cooked tortellini and add it to the skillet along with the remaining tablespoon of butter, grated Parmesan, and the crispy sage leaves. Toss gently but thoroughly, ensuring every morsel is luxuriously coated in buttery goodness. Season with salt and freshly ground pepper to taste and serve immediately for maximum flavor and warmth.

How to Serve Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

Garnishes

To put the finishing touch on this dish, consider extra grated Parmesan sprinkled on top for a salty hit. A few fresh sage leaves or a tiny drizzle of high-quality olive oil can add both fragrance and a beautiful sheen. These simple garnishes amplify the inviting look and aroma, making your meal even more irresistible.

Side Dishes

This luscious tortellini pairs wonderfully with crisp green salads dressed in lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or Brussels sprouts offer a bit of charred sweetness and crunch that complements the mushrooms. If you want to keep it classic, crusty garlic bread is always a crowd-pleaser for mopping up every last bit of buttery sauce.

Creative Ways to Present

Serve the Cheese Tortellini with Butter, Mushrooms, and Crispy Sage in shallow pasta bowls to showcase the herb and mushroom medley. For a more elegant presentation, drizzle a basil pesto or a balsamic glaze artistically around the plate. You can also elevate it with toasted pine nuts or a handful of arugula for a peppery bite and visual appeal. Presentation can turn this comforting meal into an unforgettable dining experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras, store the tortellini in an airtight container in the refrigerator. The dish will keep well for up to 3 days. To prevent sogginess, it’s best to keep any garnishes separate and add fresh when reheating.

Freezing

This dish can be frozen, but keep in mind that cooked pasta sometimes changes texture after freezing. To freeze, place the cooled cheese tortellini with mushrooms and sauce in a freezer-safe container and use within 1-2 months for the best flavor. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a pan over low heat to maintain the creamy buttery sauce without drying out the pasta. Add a splash of water or broth if the mixture feels dry. Avoid microwaving at high heat, which can overcook the tortellini and make the butter separate. Stir often for an evenly warmed dish.

FAQs

Can I use dried tortellini instead of refrigerated?

Absolutely! Just remember dried tortellini usually takes a bit longer to cook, so adjust the boiling time accordingly. The flavor and texture will still be delicious with the buttery mushroom sauce and crispy sage.

What type of mushrooms works best for this recipe?

Cremini mushrooms are ideal because they have a nice firmness and a deeper flavor than white button mushrooms. However, you can substitute shiitake or portobello for extra earthiness, or a mix for more complex flavor.

Is it okay to use dried sage instead of fresh?

Fresh sage really shines in this dish, especially when crisped in butter, offering vibrant aroma and texture. Dried sage doesn’t crisp well and can taste bitter, so fresh is highly recommended if you want that perfect crispy herb punch.

Can this recipe be made vegan?

Yes, by swapping out the butter for a plant-based alternative, using olive oil instead, and choosing vegan cheese or nutritional yeast instead of Parmesan, this delicious meal can easily become vegan-friendly without sacrificing flavor.

How do I make the sage crispy without burning it?

Use medium-high heat and a combination of butter and olive oil to help regulate temperature. Sauté the sage for only about a minute and remove it from the pan as soon as it releases its aroma and starts browning gently. Keep a close eye, as it can change from crispy to burnt very quickly.

Final Thoughts

There is something truly magical about the harmony of flavors in Cheese Tortellini with Butter, Mushrooms, and Crispy Sage. Whether you’re cooking for yourself, family, or friends, this dish delivers comfort and elegance in every forkful. It’s easy enough to whip up any night yet refined enough to impress. Give it a try—you might just find your new favorite recipe to return to time and again.

Print