Go Back
Cheese tortellini with mushroom butter sauce served on a plate — ready in 20 minutes

Cheese Tortellini with Mushroom Butter Sauce

Refrigerated cheese tortellini tossed with sautéed baby bella mushrooms, butter, garlic, sage, and Parmesan. Rich, cozy, and ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Method Video Notes

Ingredients
  

  • 1 20 oz package refrigerated cheese tortellini
  • 8 oz sliced baby bella mushrooms
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 –2 cloves garlic minced
  • 1 tablespoon fresh sage or 1 teaspoon dried sage
  • ½ cup shredded Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add sage and cook for about 1 minute until it crisps up (if using fresh). Remove sage and set aside.
  2. Add garlic and mushrooms to the pan along with the remaining 2 tablespoons of butter. Sauté for about 5 minutes, stirring occasionally, until mushrooms are browned.
  3. Meanwhile, cook the tortellini according to package directions. Drain.
  4. Add drained tortellini to the skillet. Sprinkle in Parmesan and add sage back in. Toss until everything is well coated.
  5. Season with salt and pepper to taste. Serve immediately.

Video

Notes

Fresh sage gives you crispy, aromatic bits throughout the dish — if you can find it, use it. Dried sage works beautifully too (as I proved the day the store was out!) — just use 1 teaspoon instead of 1 tablespoon. Any refrigerated cheese tortellini works here. Stephanie uses the Costco 5-cheese variety when she has it, but Buitoni Three Cheese 20 oz is a great everyday option.