Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

Introduction

This Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is a comforting and elegant dish that comes together quickly. The combination of tender tortellini, earthy mushrooms, and fragrant sage creates a delightful flavor perfect for any weeknight dinner.

Ingredients

• 1 (20 ounce) package refrigerated cheese tortellini
• 1 tablespoon fresh sage (chopped)
• 8 ounces cremini mushrooms (sliced)
• 3 tablespoons butter (divided)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper (to taste)

Instructions

1. Step 1: Boil water in a large pot and cook the cheese tortellini according to the package instructions.
2. Step 2: While the tortellini is cooking, prepare the mushrooms by slicing and chop the fresh sage.
3. Step 3: About 6-7 minutes before the tortellini finishes cooking, heat 1 tablespoon butter and the olive oil in a skillet over medium-high heat. Once hot, add the chopped sage and cook for about 1 minute until it crisps up. Remove the sage from the pan and set aside.
4. Step 4: Add the sliced mushrooms, minced garlic, and another tablespoon of butter to the same pan. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
5. Step 5: Drain the cooked tortellini and add it to the skillet along with the remaining tablespoon of butter, grated parmesan cheese, and the crispy sage. Toss everything together to coat well. Season with salt and pepper to taste. Serve immediately.

Tips & Variations

• Use fresh tortellini for a softer texture or frozen for convenience; just adjust cooking times accordingly.
• Try adding a splash of white wine to the mushrooms for extra depth of flavor.
• Swap cremini mushrooms with shiitake or button mushrooms based on your preference.
• For a vegan version, substitute butter with olive oil and use a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or olive oil if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sage instead of fresh?

Fresh sage works best for crisping and flavor, but if using dried sage, add it earlier in the cooking process without crisping, as dried leaves won’t get crispy and may burn easily.

How can I make this dish gluten-free?

Choose gluten-free cheese tortellini available at many grocery stores to enjoy this recipe without gluten. Just cook according to the package directions.

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

A delightful and comforting Cheese Tortellini dish featuring sautéed cremini mushrooms, crispy fresh sage, and a rich butter and parmesan sauce. This quick and easy recipe transforms refrigerated cheese tortellini into a flavorful meal perfect for weeknights.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 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 salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions until al dente. Drain and set aside once cooked.
2. Prepare Mushrooms and Sage: While the tortellini cooks, clean and slice the cremini mushrooms and chop the fresh sage.
3. Crisp the Sage: Approximately 6-7 minutes before the tortellini finishes cooking, heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. When hot, add the chopped sage leaves and cook for about one minute until crispy. Remove the sage from the pan and set aside.
4. Sauté Mushrooms and Garlic: Add another tablespoon of butter to the same skillet. Add the sliced mushrooms and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
5. Combine and Finish: Add the drained tortellini, remaining tablespoon of butter, grated parmesan cheese, and the crispy sage back to the pan. Toss gently until everything is well combined and evenly coated. Season with salt and pepper to taste.
6. Serve Immediately: Transfer the tortellini mixture to plates or bowls and serve hot for the best flavor and texture.

Notes

• Use fresh sage for the best flavor and crispy texture.
• You can substitute cremini mushrooms with button mushrooms if unavailable.
• For a vegetarian option, ensure your parmesan is vegetarian-friendly or use a substitute cheese.
• Cook tortellini just until al dente to prevent it from becoming mushy when sautéed.
• Adjust seasoning with salt and pepper according to your taste preference.

Keywords: Cheese Tortellini, Butter Sauce, Mushrooms, Sage, Italian Pasta, Easy Dinner