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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 forgot sage also and added dried sage a little at a time, and it was delicious. Next time, I’ll double the mushrooms. Easy weeknight meal. Family loved It!
I am so glad you all enjoyed it! Thanks for letting me know!
Is there another herb that would work? I’m not a fan of sage flavor. Thanks!
Hi Emily! Hmm… rosemary could definitely work. It’s pretty hearty and will stand up to the frying. Let me know how it goes!
I forgot to buy sage. Can I use dried sage?
Hi! You mean like the powdered stuff? Hmmm… it is quite strong. I wouldn’t know how much to add. The sage gives it a crispy texture too, which the dried stuff can’t really replicate. I’d go super easy on it or just skip it altogether I think.
Do I need to use cheese tortellini or can I use meat tortellini?
Meat tortellini would be totally fine! Or even ravioli.
Just made this for tonight’s dinner, excellent! I will add more sage the next time as I love the taste of the herb. So easy, comes together in a short amount of time, not costly to make and all that is needed, should you want, is a green salad and crusty bread! I would serve this to guest without reserve. This for sure will be a go-to recipe.
I’m so glad you liked it!! 🙂
Made this for my parents last night, they were impressed. The sage gives it a lovely seasonal quality.
That’s awesome! So glad it went over well. 🙂 Happy holidays!
Made this tonight. Quick easy weekday supper. Next time would add more sage and perhaps some asparagus or other green veggie. 12 oz of pasta was enough for 3 adults with a steamed artichoke on the side.
Thank you for posting this recipe.
Awesome! So glad you liked it.
Definitely agree with you, the best recipes are the simple ones.
I love the combination of sage + butter and you idea of adding mushrooms is great!
I made my own sage and butter sauce a while ago but used it to make some white stilton filled gnocchi.
I was thinking of making some fresh handmade tortellini and now I know for sure what sauce to make it with, following your recipe:)
Let me know how it goes!!
Today is my Birthday…Nov.9th…sounds so good I think I will threat my self.
Thanks for sharing !!
Happy birthday!!! Hope you enjoy the recipe. 🙂 XO
I think I will try this tortellini recipe. I have been pasta hungry lately. Thank you!
I hope you enjoy it, Stephanie!
How easy is this Natasha?! And it sounds so delicious. I know Tom and I would LOVE it!
Thanks so much, Mary Ann! 🙂
I made this for dinner last night. It’s a keeper. I would add more sage next time. I would definitely make this simple dish for company.
Wonderful! Thanks for letting me know 🙂