This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.
The butter sage sauce is totally delicious, and it's ready in about 10 minutes. Crispy sage is quite trendy, but it's trendy because it tastes good. It only takes about a minute to make the sage crispy, and it really makes all the difference in the tortellini butter sauce.
I wanted to add something other than sage and butter to this recipe, so I thought mushrooms would be the perfect choice. All you do is quickly sear them so they're lightly browned, and they complement the tortellini fabulously.
Pro tip: I use the kind of tortellini that's sold in the refrigerated section of grocery stores. You could definitely use frozen, just be mindful of cooking time (it may take a little longer to boil it). You could also use ravioli (even meat-filled ones), or plain pasta if you wish!
Sometimes simple recipes are the best, and sage butter sauce is no exception.
Other tortellini recipes you may like:
- Chicken Tortellini Alfredo
- Italian Sausage Tortellini Soup
- Tomato Tortellini Soup
- Spinach Tortellini Salad
- Instant Pot Chicken Tortellini Soup
I hope you will enjoy this tortellini with fresh sage butter recipe.
Questions? Let me know in the comments!
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- 1 (20 ounce) package refrigerated cheese tortellini
- 1 tablespoon fresh sage chopped
- 7 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
- Boil water for the tortellini and cook it according to package instructions.
- Meanwhile, prep the mushrooms and the sage.
- When the tortellini is about 6-7 minutes from being ready (so a bit before you add it to the boiling water), add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. When the pan is hot, add the sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside.
- Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned.
- Add the drained tortellini, remaining butter, parmesan cheese, and sage to the pan. Toss until everything's nicely coated. Season with salt & pepper as needed. Serve immediately.
- This recipe makes 3-4 servings. It is pretty rich, so I'd serve 4 but ensure there's other stuff to eat with it like a salad, or you could make 2 large portions.