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Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe

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

5.1 from 23 reviews

This Cheese Tortellini with Butter, Mushrooms, and Crispy Sage recipe combines tender cheese-filled pasta with earthy cremini mushrooms and fragrant, crispy sage leaves all tossed in a rich buttery sauce. It’s a quick and elegant Italian-inspired dish perfect for a comforting weeknight dinner.

Ingredients

Scale

Pasta

  • 1 (20 ounce) package refrigerated cheese tortellini

Herbs and Aromatics

  • 1 tablespoon fresh sage, chopped
  • 1 clove garlic, minced

Vegetables

  • 8 ounces cremini mushrooms, sliced

Fats and Oils

  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil

Cheese

  • 1/2 cup freshly grated Parmesan cheese

Seasoning

  • Salt & pepper to taste

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package instructions until al dente. Drain and set aside.
  2. Prepare Sage and Mushrooms: While the tortellini cooks, chop the fresh sage and slice the cremini mushrooms. Mince the garlic clove for later use.
  3. Crisp the Sage: About 6-7 minutes before the tortellini is ready, 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 approximately one minute until they become crispy. Remove the sage from the skillet and set aside on a paper towel.
  4. Sauté Mushrooms and Garlic: In the same skillet, add another tablespoon of butter along with the sliced mushrooms and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned and fragrant.
  5. Toss Everything Together: Add the drained tortellini to the skillet with the mushrooms and garlic. Stir in the remaining tablespoon of butter, freshly grated Parmesan cheese, and the crispy sage leaves. Toss everything gently until the tortellini is evenly coated in the buttery sauce and cheese melts slightly.
  6. Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Serve immediately while warm for the best texture and flavor.

Notes

  • Use refrigerated tortellini for a tender texture and quicker cooking time.
  • Crisping the sage separately enhances its flavor and adds a delightful crunch.
  • Freshly grated Parmesan cheese melts better and provides richer flavor than pre-grated versions.
  • If you want to add protein, consider tossing in cooked chicken or pancetta.
  • Adjust butter quantity if you prefer a lighter or richer sauce.
  • Serve with a sprinkle of extra Parmesan and freshly cracked black pepper for garnish.

Nutrition

Keywords: cheese tortellini, butter, mushrooms, crispy sage, Italian pasta, quick dinner, vegetarian pasta

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