CHEESE TORTELLIN WITH BUTTER, MUSHROOM 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.
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| CHEESE TORTELLIN WITH BUTTER, MUSHROOM AND CRISPY SAGE |
I wanted to feature some thing apart from sage and butter to this recipe, so I thought mushrooms could be the right choice. All you do is fast sear them so that they’re gently browned, and that they supplement the tortellini fabulously.
The butter sage sauce is absolutely scrumptious, and it’s geared up in approximately 10 mins. Crispy sage is quite trendy, however it’s latest as it tastes excellent. It most effective takes about a minute to make the sage crispy, and it in reality makes all the difference within the tortellini butter sauce.
INGREDIENTS :
- 1 (25 ounce) package cheese tortellini
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh sage chopped
- 7 ounces cremini mushrooms sliced
- 3 tablespoons butter divided
- 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 pasta is about 6-7 minutes from being ready, 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.