Description
A comforting dish of cheese tortellini enveloped in a rich butter sauce with sautéed mushrooms and crispy sage.
Ingredients
Scale
- 1 (20 ounce) package refrigerated cheese tortellini
- 8 ounces cremini mushrooms (sliced)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon fresh sage (chopped)
- 1 clove garlic (minced)
- 1/2 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the tortellini according to package instructions (about 3 to 5 minutes) until al dente.
- While the tortellini cooks, slice the cremini mushrooms and chop the fresh sage.
- In a skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the sage and sauté until crispy, then remove it and set aside.
- Add sliced mushrooms and minced garlic to the same skillet with another tablespoon of butter, sautéing until mushrooms are browned.
- Drain the tortellini and add to the skillet. Toss with the remaining butter and parmesan cheese, seasoning with salt and pepper until well combined.
Notes
Use fresh ingredients for the best flavor and consider garnishing with more parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg