Description
A comforting dish of tender cheese tortellini in a rich buttery sauce, topped with sautéed mushrooms and crispy sage leaves.
Ingredients
Scale
- 1 package (about 10–12 oz) cheese tortellini
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (cremini or button)
- 1 tablespoon fresh sage leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat until foamy.
- Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Toss in the chopped sage leaves and cook for about 1 minute.
- Gently fold the cooked tortellini into the skillet, mixing well with the mushrooms and sage.
- Season with salt and pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
For a vegan version, use plant-based tortellini and olive oil, and sprinkle with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg