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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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This is seriously my favorite recipe and family loves! Im going to add strips of steak to it tonight, my son is not a huge pasta fan but if theres meat then hes all in! I also made it the second time with stuffed mushroom ravioli. No matter what, the sage butter dressing is amazing!
Aww I am so glad to hear it, Heather! 🙂
Sounds to me that the timing is off. Refrigerated tortellini usually takes 4 minutes to cook. When it floats, it’s ready. Best to have the sage butter prepped before putting the tortellini in the boiling water.
I can see how the instructions could be a little confusing. I was indicating that you should start prepping the sage butter while the water is heating up (so 6-7 minutes would be a bit before you add the tortellini to the boiling water). I’ll see if I can update the instructions to make them a little more clear!
You are absolutely correct…
Excellent and easy. I just dropped some white wine while sauteing mushrooms, I had served myself too much, lol
Haha that’s the way to do it!
I like making this but i like to add sauteed shrimp and spinach also, and i like to do it with alfredo sauce. Bertollli’s makes a good jar sauce. I use the mushroom alfredo. DELICIOUS!
Yum!
Why did you even comment on this recipe? If we wanted to use sauce from a jar we wouldn’t be trying this recipe.
Lisa, to each his own. Not everyone has the same taste. Besides it does call for packaged tortileni.
You can make it your own by adding ingredients to your taste. I will be adding shrimp and veggies.
Lovely dish! I used gnocci instead of tortellini and served it with fresh asparagus. My husband loved it. Thank you!!!
So happy to hear that, Sue!
I just tried this, and fabulous! I added roasted grape tomatoes. Delish! Soooo easy!
Good idea! So pleased you liked the recipe 😀
Really loved this recipe, we added Aspargus as I didn’t have enough mushrooms! Thank u
Wonderful!
I just made this dish for dinner this Friday evening. Added some baby peas. Served with a nice Cabernet and I couldn’t be happier! Delish and so easy to whip up. Finally got to use fresh sage growing in my herb garden. 😋
I am so happy to hear that! 🙂 Can’t beat garden herbs.
This was BOMB. my boyfriend loved it, my fam loved it, will make it again thank you 🙂
So happy to hear it!
I’m heading out to get all the ingredients I need now. Looks delicious! I think we may serve this with some sweet Italian sausage.
Hope you like the recipe, Tommy! 🙂