If you’re searching for a comforting, elegant dish that feels special yet comes together effortlessly, look no further than this Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe. Imagine tender cheese-filled pasta pillows luxuriating in a golden butter sauce, studded with earthy cremini mushrooms and topped with irresistibly crispy sage leaves. This recipe balances rich flavors and delightful textures, making it a perfect weeknight meal or a charming dish to impress guests without spending hours in the kitchen.
Ingredients You’ll Need
This recipe shines because it relies on simple, fresh ingredients that each play a crucial role. Every element contributes to the depth of flavor and the pleasurable mouthfeel of the dish.
- Cheese tortellini: The star of the dish, bringing softness and a cheesy pop in every bite.
- Fresh sage (chopped): Adds a fragrant, herbaceous crispness that elevates the entire plate.
- Cremini mushrooms (sliced): Provide an earthy umami punch and meaty texture for balance.
- Butter (divided): Creates a rich, silky sauce that coats every morsel perfectly.
- Olive oil: Helps crisp the sage without burning and adds subtle fruity notes.
- Garlic (minced): Lends a gentle warmth and depth of flavor to the mushrooms.
- Parmesan cheese (freshly grated): Sprinkles in nutty saltiness that pulls the dish together.
- Salt & pepper: Essential seasonings to bring out the natural flavors and balance the richness.
How to Make Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe
Step 1: Cook the Tortellini
Start by boiling water for your cheese tortellini and cook according to the package instructions. It’s important not to overcook—al dente is the way to go for the best texture that holds up well with the sauce.
Step 2: Prepare the Mushrooms and Sage
While the pasta cooks, slice your cremini mushrooms and chop the fresh sage. Having everything ready to go means the sauce comes together quickly and smoothly right after the tortellini finishes cooking.
Step 3: Crisp the Sage
About 6-7 minutes before the tortellini is done, heat 1 tablespoon of butter with the olive oil in a skillet over medium-high heat. Toss in the sage leaves and cook for about a minute, just until they crisp up and release their tempting aroma. Remove them carefully and set aside to keep their crispness intact.
Step 4: Sauté the Mushrooms and Garlic
In the same pan, add another tablespoon of butter along with your sliced mushrooms and minced garlic. Sauté these for around 5 minutes until the mushrooms develop a beautiful golden brown hue and the garlic becomes fragrant without burning. This layer of flavor is essential to the success of the final dish.
Step 5: Combine and Finish
Drain the tortellini and add it straight into the skillet with the mushrooms. Add the remaining butter, the grated Parmesan, and the crispy sage leaves back into the pan. Gently toss everything together until the tortellini is coated in the buttery, cheesy sauce and the mushrooms and sage are evenly distributed. Finish with salt and pepper to taste, then serve immediately to enjoy the creamy, earthy, and crispy flavors at their best.
How to Serve Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe
Garnishes
A sprinkle of extra Parmesan cheese or a light drizzle of good-quality olive oil can enhance this dish beautifully. For a pop of color, consider freshly cracked black pepper or a few whole sage leaves as garnish. These small touches make it even more inviting to the eyes and palate alike.
Side Dishes
This dish pairs wonderfully with simple sides that complement without overshadowing it. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables balance the richness. If you want a bit of crunch, some crusty Italian bread is perfect for soaking up any leftover buttery sauce.
Creative Ways to Present
For a fun twist, you can plate the tortellini in shallow bowls and arrange the crispy sage leaves artistically on top. For dinner parties, serve it family-style in a rustic skillet that stays warm at the table, encouraging everyone to dig in together. Adding a light dusting of powdered Parmesan before serving creates a restaurant-quality finish.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from this Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe in an airtight container in the refrigerator for up to 3 days. Keep the crispy sage leaves separate if possible to retain their crunch.
Freezing
While fresh is best, you can freeze cooked tortellini dishes like this for up to a month. Freeze without the crispy sage, and add fresh sage when reheating. Wrap the dish tightly to prevent freezer burn and maintain flavor integrity.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a little butter or olive oil to refresh the sauce and prevent sticking. Avoid the microwave if you want to preserve the texture of the mushrooms and tortellini. Add fresh sage just before serving.
FAQs
Can I use dried sage instead of fresh?
Fresh sage is key to achieving that signature crispy texture and bright flavor. Dried sage won’t crisp the same way and may taste more muted. If you only have dried, add a smaller amount while sautéing the mushrooms.
Is there a vegetarian alternative to Parmesan cheese?
Absolutely! Nutritional yeast or vegan Parmesan substitutes work well to keep the cheesy, nutty profile without dairy.
Can I use other types of mushrooms?
Yes, feel free to experiment with shiitake, button, or portobello mushrooms. Each variety offers a unique flavor and texture, but cremini are particularly good for their balance of earthiness and firmness.
How do I prevent the tortellini from sticking together?
Make sure to stir the tortellini occasionally while boiling and drain it well. Tossing immediately with butter and other ingredients also helps keep the tortellini separate and silky.
What wine pairs well with this dish?
This recipe pairs beautifully with a light to medium-bodied white wine like Pinot Grigio or Chardonnay. The acidity cuts through the butter, while the flavors complement the mushrooms and sage.
Final Thoughts
I can’t recommend enough that you try this Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe as soon as possible. It’s one of those dishes that feels indulgent yet is surprisingly quick and straightforward to make. The harmony between buttery sauce, earthy mushrooms, crisp sage, and cheesy tortellini is honestly irresistible. Trust me, once you have a forkful of this, it’s going to become one of your favorite go-to recipes.
Print
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is a deliciously simple Italian-inspired pasta dish combining tender cheese-filled tortellini with sautéed cremini mushrooms, fragrant garlic, crispy sage leaves, and a rich butter and parmesan coating for a comforting meal perfect for any night of the week.
Ingredients
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 Seasoning
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
Instructions
- Boil Tortellini: Bring a large pot of water to a boil and cook the refrigerated cheese tortellini according to the package instructions until al dente.
- Prepare Ingredients: While the tortellini cooks, slice the cremini mushrooms, mince the garlic, and chop the fresh sage.
- Crisp Sage: About 6-7 minutes before the tortellini is done, heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. Once hot, add the chopped sage and cook for about one minute until the sage leaves become crispy. Remove the sage from the pan and set aside on a paper towel to drain.
- Sauté Mushrooms and Garlic: In the same skillet, add another tablespoon of butter, the sliced mushrooms, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
- Combine and Serve: Drain the cooked tortellini and add it to the skillet with the mushrooms and garlic. Add the remaining tablespoon of butter, crispy sage, and freshly grated parmesan cheese. Toss everything together gently until the tortellini is well coated with the butter and cheese mixture. Season with salt and freshly ground black pepper to taste. Serve immediately while warm.
Notes
- Use fresh sage for the best flavor and texture when crisping in butter.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Be careful not to burn the sage; watch closely as it crisps quickly.
- For a vegan version, substitute butter and parmesan with plant-based alternatives.
- Serve immediately to enjoy the crispy texture of the sage and warm melted cheese coating.
