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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
Ingredients
- 1 (20 ounce) package refrigerated cheese tortellini
- 1 tablespoon fresh sage chopped
- 8 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I didn’t have fresh sage so I used 1tbsp ground sage, 1lb italian sausage, and roasted red bell peppers along with mushrooms. Added a little red wine to deglaze the pan after veggies were sautéed, a tbsp sour cream before adding pasta in. It was so delicious!!
Delish!! 🙂
This was AMAZING!! I added roasted red peppers (no salt or pepper) and a bit more than a tablespoon Of butter per step but it was perfection. Served with blackened broiled salmon and a salad on the side! Adding to my rotation immediately!!! Thank you!!!
So glad you liked it!! 🙂
This was so simple and restaurant worthy ! I will be making it again . I have never used sage before this shame on me
Awesome!! I’m so glad you enjoyed it. I don’t use sage that often either… seems to be an underrated herb!
I saved this recipe and started to follow you. This looks amazing. Your phots are beautiful. I will try this soon. Thx
Thanks so much! I appreciate you following along. 🙂 Let me know if you end up making this!
Wow! This recipe was so easy. I tossed in some roasted butternut squash. This is by far the best new dish I’ve made in a long time. Thank you!
Woo hoo! You’re very welcome 🙂
Just tried it, was using a Costco size tortalini package which I realized midway through cooking was probably bigger than the recipe called for, so I doubled the sage and garlic, I added an extra tbsp of butter and put around a half cup of reserved pasta water to help sauce it up. I added most of the salt and pepper when the mushrooms were close to done. If I were doing it again (which I plan to) I would put the garlic in before the mushrooms to give it some crisp and color. I really like the ideas of adding roasted cherry tomatoes, some wine to the mushrooms, or some spicy sausage to add some acid or heat but I would still totally make this again. It’s a beautifully versatile canvas that also stands up on its own. Thank you for sharing!
I’m so glad you liked it! Yup, you can definitely change the recipe up in so many ways. 🙂
quick, easy, AND delicious. 🤤
Wonderful! 🙂
Very simple, elegant & tasty! The sage is a wonderful add & I threw in more than the recipe described (good move). This is now my favourite pasta recipe 🙂
I’m so glad you enjoyed it, Slav! 😀
This is a great simple recipe. I would suggest seasoning as you go, especially with the mushrooms, instead of at the end.
So glad you enjoyed it! Yes, I always season as I go along, but it’s kinda hard to explain in a recipe, so that’s why I suggest that haha.
Loved this recipe. I’ve made it a few times and made some tweaks along the way.
I chopped up approx. 1/4 cup of sage as by the time you cook it it shrivels up. Plus I love sage!
I use 4 tablespoons of butter in-lieu of 3, and lastly 16 oz of baby Bella sliced mushrooms.
Thanks for the recipe!
I’m so happy you like it! 🙂
I don’t comment a lot on recipes but this was simple, quick, and delicious!! Excellent recipe! It seems versatile and could add protein as needed!
So glad you liked it, Jodi! Thanks for leaving me a comment. 🙂
Love this! I also add sauteed spinach, asparagus and a handful of frozen green peas. I have made this 3 times in the past month!
Wonderful! 🙂