Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

If you’re craving a dish that feels like a warm hug from the inside, this Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is your new best friend in the kitchen. Silky cheese-filled pasta meets rich, golden butter and earthy mushrooms, all topped off with gloriously crispy sage leaves that add a perfect touch of herbal elegance. It’s a comforting, quick recipe that elevates simple ingredients into a showstopping plate that you’ll want to make again and again.

Ingredients You’ll Need

These ingredients are simple yet incredibly impactful. Each one plays a crucial role, from the tender cheese tortellini that forms the hearty base, to the butter and olive oil that build layers of richness, and the fresh sage which brings a burst of fragrant herbal crunch. The mushrooms add earthiness and texture, while parmesan cheese ties everything together with a salty, savory finish.

• Cheese tortellini (1 package, 20 ounces): The star of the dish, providing a creamy, cheesy center wrapped in delicate pasta.
• Fresh sage (1 tablespoon, chopped): Adds an aromatic, slightly peppery flavor and crisps beautifully in butter for a fantastic garnish.
• Cremini mushrooms (8 ounces, sliced): Offer a meaty, earthy texture that balances the richness of butter perfectly.
• Butter (3 tablespoons, divided): Delivers a luscious, creamy coat to the pasta and mushrooms, plus crisps the sage to golden perfection.
• Olive oil (1 tablespoon): Helps prevent the butter from burning and adds depth to the sautéed mushrooms and sage.
• Garlic (1 clove, minced): Infuses the dish with a subtle, savory kick that complements the mushrooms beautifully.
• Parmesan cheese (1/2 cup, freshly grated): Brings a sharp, nutty finish that ties every element together.
• Salt & pepper (to taste): Essential for seasoning and bringing out the flavors of all the ingredients.

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 as you normally would for pasta. Add your refrigerated cheese tortellini and cook according to the package instructions — usually around 7 to 9 minutes until tender but still with a slight bite. This perfectly cooked pasta will absorb the flavors later when tossed with the butter, mushrooms, and cheese.

Step 2: Crisp the Sage

While the tortellini is approaching readiness, heat a skillet over medium-high heat and add 1 tablespoon of butter along with the olive oil. Once the butter melts and starts to bubble, add the fresh sage. Fry it gently for about a minute or until the leaves crisp up and turn a lovely golden brown. Remove the sage and set it aside on a paper towel — this crispy herb will add delightful texture and aroma at the end.

Step 3: Sauté the Mushrooms and Garlic

In the same skillet, add another tablespoon of butter. Toss in the sliced cremini mushrooms and minced garlic, cooking them for about 5 minutes. Stir occasionally until the mushrooms have shrunk in size, caramelize to a beautiful brown, and release their earthy fragrance. This step builds the rich, savory backbone of the dish.

Step 4: Combine and Finish

Drain the cooked tortellini well and transfer it immediately to the skillet with the mushrooms. Add the remaining tablespoon of butter, freshly grated parmesan cheese, and your crispy sage leaves. Toss everything gently until every bite is coated in buttery, cheesy goodness, and season with salt and pepper to your liking. Serve this piping hot to truly appreciate its warm, comforting flavors.

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

Garnishes

To elevate this dish even further, consider adding a sprinkle of extra parmesan or a handful of toasted pine nuts for crunch. A light drizzle of good-quality olive oil or a few whole crispy sage leaves scattered on top will make it look and taste simply irresistible.

Side Dishes

This rich, buttery pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. A side of roasted winter vegetables, such as Brussels sprouts or asparagus, also complements the earthy mushroom notes beautifully.

Creative Ways to Present

For a special gathering, serve the Cheese Tortellini with Butter, Mushrooms, and Crispy Sage in individual shallow bowls garnished with a sprig of fresh sage and a dusting of parmesan. You can also serve it on a wooden board surrounded by small bowls of the garnish ingredients for a rustic, interactive meal experience.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely stick around), store them in an airtight container in the refrigerator for up to 3 days. The pasta may soak up some liquid, so it’s best eaten within that timeframe for maximum freshness.

Freezing

Freezing cooked tortellini with mushrooms and crispy sage isn’t ideal because the texture of the pasta and herbs can change. However, if necessary, freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating carefully on the stove with a splash of water or broth to restore moisture.

Reheating

The best way to reheat this dish is gently on low heat in a skillet with a small knob of butter or a splash of olive oil to revive the luscious coating. Avoid microwaving if possible, as the sage might lose its crispness and the tortellini could become gummy.

FAQs

Can I use dried sage instead of fresh sage?

Fresh sage is preferred for its crisping ability and vibrant flavor, but if you only have dried, add it towards the end of cooking. It won’t crisp up but will still add an herbaceous note.

What type of mushrooms work best for this recipe?

Cremini mushrooms are ideal because of their rich flavor and texture, but button mushrooms or shiitake also work well. Avoid watery mushrooms like white mushrooms alone as they can make the dish soggy.

Is it okay to use frozen tortellini?

Absolutely! Frozen tortellini can be cooked straight from the freezer, just add a couple extra minutes to the boiling time until they float and are tender.

Can I make this dish vegan?

Yes, swap out the butter for vegan margarine or olive oil, use vegan tortellini, and substitute parmesan with nutritional yeast or a vegan cheese to keep the savory depth.

How do I make sure the sage stays crispy?

Make sure your pan and butter/oil mixture is hot enough before adding sage. Fry briefly and don’t overcrowd the pan. Shake off excess oil using paper towels to keep the crispy texture.

Final Thoughts

Making Cheese Tortellini with Butter, Mushrooms, and Crispy Sage at home is like crafting an instant favorite that feels luxurious but comes together in minutes. It’s the kind of meal to share with friends or enjoy on a quiet evening when you want something comforting and effortlessly delicious. Trust me, once you try it, this simple combination of ingredients will become a cherished recipe in your rotation too.

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