Kitchen notes · a little help before you start
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Cheese tortellini with browned mushrooms is a good dinner to sit down to when pasta sounds right. The sage turns crisp in butter, adding a savory little bite among the soft filled pieces. Give everything a turn together and enjoy the bowl while it is warm.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Time the skillet with the pasta
Have mushrooms and sage ready while the tortellini water heats so the skillet mixture and pasta finish near each other.
2. Lift out the crisp sage
Cook the sage in the first butter and oil until crisp, then remove it before the mushrooms go in.
3. Brown the mushrooms
Saute mushrooms and garlic in the next butter portion until nicely browned before adding the drained tortellini.
Get to know the ingredients
Refrigerated cheese tortellini
Use the refrigerated filled pasta and cook according to its package before draining and adding to the skillet.
Chopped fresh sage
Chop the sage before its brief cook in butter and oil, then keep the crisp pieces aside for the final toss.
Divided butter
The butter goes into three stages: crisping sage, browning mushrooms and coating the cooked tortellini at the end.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss with Parmesan and sage
Add drained tortellini, the last butter, Parmesan and reserved sage, toss until coated and season before serving immediately.
A little more help as you go
Garlic cooks with mushrooms
Add minced garlic with the mushrooms and their butter portion, stirring occasionally as the mushrooms brown.
Keep the topping in the pan
The crisp sage returns in the final toss, spreading through the butter-coated tortellini rather than staying as a separate garnish.
A few questions you might have
Does the tortellini cook in the butter?
Boil it by its package directions first, then drain and toss it in the skillet with butter, cheese and sage.
Do I leave sage in during mushroom cooking?
Remove the crisp sage first and set it aside; add it back when the cooked pasta and Parmesan join the pan.
Which mushrooms are used?
Sliced cremini mushrooms are listed, sauteed with garlic and butter until browned before the final pasta toss.
When should I season with salt and pepper?
Check after tossing the drained tortellini with mushrooms, butter, Parmesan and sage, then season as needed and serve.
Is olive oil used with the sage?
Yes. The first portion of butter heats with olive oil before the chopped sage goes in to crisp.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
