Print

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe
Print Recipe

★★★★★

5 from 28 reviews

This comforting and flavorful Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is a simple yet elegant Italian-inspired dish. Tender cheese-filled tortellini are cooked to perfection and tossed in a savory sauce made with browned butter, sautéed cremini mushrooms, garlic, and fragrant crispy sage leaves. Finished with freshly grated Parmesan cheese, this recipe is perfect for a quick weeknight dinner or a special occasion meal.

Ingredients

Scale

Tortellini

  • 1 (20 ounce) package refrigerated cheese tortellini

Herbs and Vegetables

  • 1 tablespoon fresh sage, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 clove garlic, minced

Fats and Oils

  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil

Cheese and Seasoning

  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Cook the tortellini: Bring a large pot of water to a boil and cook the cheese tortellini according to the package instructions, usually around 7 to 9 minutes until tender and cooked through. Drain and set aside.
  2. Prepare mushrooms and sage: While the tortellini cooks, wash and slice the cremini mushrooms, chop the fresh sage, and mince the garlic clove.
  3. Crisp the sage: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chopped sage leaves and cook for about a minute until the sage becomes crispy. Remove the sage from the pan and set aside on a paper towel to drain.
  4. Sauté mushrooms and garlic: In the same skillet, add another tablespoon of butter. Add the sliced mushrooms and minced garlic, sautéing for about 5 minutes, stirring occasionally until the mushrooms are nicely browned and fragrant.
  5. Toss everything together: Add the drained tortellini, remaining 1 tablespoon of butter, freshly grated Parmesan cheese, and the crispy sage back into the skillet. Toss everything gently over medium heat until the tortellini is well coated and the cheese has slightly melted. Season with salt and pepper to taste.
  6. Serve: Immediately plate the tortellini with mushrooms and crispy sage, garnishing with additional Parmesan if desired. Enjoy warm.

Notes

  • Use fresh sage leaves for the best flavor and crispy texture.
  • You can substitute cremini mushrooms with button or baby bella mushrooms.
  • For a vegan version, use dairy-free tortellini and vegan butter and cheese substitutes.
  • Be careful not to burn the sage as it crisps quickly.
  • Serve with a light green salad or crusty bread for a complete meal.

Nutrition

Keywords: cheese tortellini, mushrooms, crispy sage, Italian pasta, easy dinner, vegetarian pasta dish, sautéed mushrooms, butter sauce, quick pasta recipe

Find it online: https://leofoster.com/cheese-tortellini-with-butter-mushrooms-and-crispy-sage-recipe/