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
Scale
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.
