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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.

tortellini with sage butter sauce in a white bowl

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.

close-up of tortellini with a mushroom, crispy sage, and butter sauce in a white bowl

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:

sage butter pasta recipe with mushrooms, parmesan cheese, and crispy sage in a white bowl

I hope you will enjoy this tortellini with fresh sage butter recipe.

Questions? Let me know in the comments!

Tortellini with sage butter sauce - an easy way to take store bought cheese tortellini from bland to grand! A gourmet meal in less than 30 minutes!
4.94 from 29 votes

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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

Calories: 615kcal, Carbohydrates: 66g, Protein: 27g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 87mg, Sodium: 905mg, Potassium: 289mg, Fiber: 6g, Sugar: 5g, Vitamin A: 371IU, Vitamin C: 0.2mg, Calcium: 335mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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89 Comments

  1. Candy says:

    5 stars
    Loved this recipe. There was just enough sage, garlic and cheese to make it pop.
    Thanks good job

    1. Natasha says:

      You are very welcome!

  2. Janet says:

    5 stars
    I just fixed this tonight and we loved it! Very easy to make, but oh so very tasty! I didn’t change a thing! Thank you for sharing this recipe!

    1. Natasha says:

      YAY!! You’re very welcome! Thanks for your review.

  3. Mimi says:

    Made this last night. Family absolutely loved this recipe. Had a nutty/woodsy taste. Fabulous. Thank you so much for this recipe, will certainly make this again. Easy for weeknight meal.

    1. Natasha says:

      You’re very welcome!! So glad you liked it! 😀

  4. Crissy says:

    5 stars
    This was amazing! Such a simple but super flavorful dish! I added crushed red pepper. Will make again for sure!

    1. Natasha says:

      Wonderful!! 🙂 Thanks for your review!

  5. Renee says:

    5 stars
    So simple, fresh and delicious! I added some fresh baby spinach and will definitely make this again. Thank you for a great recipe!

    1. Natasha says:

      Awesome!! You’re welcome, Renee!

  6. Shelby Green says:

    Whipped this up as a quick meat-free meal tonight! I added in some spinach that need to be used soon and some fresh grated wine cheese! It turned out beautifully, I will definitely be adding this recipe to my go-to meatless meals.

    1. Natasha says:

      Wonderful!! 🙂

  7. Mona Todras says:

    5 stars
    Great recipe!!! Wondering if more cheese could be added. Like mozzarella or some other cheese besides and including the Parmesan?

    1. Natasha says:

      Sure! You could always sprinkle some mozza on top and then melt it under the broiler in the oven right at the end (make sure you’re using an oven-proof skillet).

  8. B Johnson says:

    4 stars
    Would never have thought to use sage in a pasta dish. I used a 12 oz bag of dry tortellini and tossed in a little bit of leftover chicken. Next time I will double the sage for more flavor and perhaps add in some roasted red peppers for eye appeal. But, dish is very good as is. Thank you for the recipe!

    1. Natasha says:

      I’m so glad you enjoyed it!!

  9. Stacey says:

    5 stars
    One of my new favorite recipes. delicious and I had never used Sage before. Will try it in other recipes now.

    1. Natasha says:

      That’s great to hear!! I’m so glad you liked it and got to try out sage. Definitely an underutilized herb… I don’t use it often either, but it’s always such a nice change.