From saltandlavender.com

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

4 servings · 10 min prep · 20 min cook

Ingredients

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 and pepper, to taste

Steps

1. Boil water for the tortellini and cook it according to package instructions.
2. Meanwhile, prep the 8 ounces mushrooms and the 1 tablespoon sage.
3. When the tortellini is about 6-7 minutes from being ready (so a bit before you add it to the boiling water), add 1 tablespoon of the butter and 1 tablespoon olive oil to a skillet over medium-high heat. When the pan is hot, add the 1 tablespoon sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside.

   1 min

4. Add the 8 ounces mushrooms, 1 clove garlic, and 1 tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned.

   5 min

5. Add the drained tortellini, 1 tablespoon remaining butter, ½ cup parmesan cheese, and 1 tablespoon sage to the pan. Toss until everything's nicely coated. Season with salt and pepper as needed. Serve immediately.

Nutrition

Per serving

kcal

615

protein

27 g

carbs

66 g

fat

28 g

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