Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

Ingredients

• 1 (25 ounce) package cheese tortellini
• 1 tablespoon fresh sage chopped
• 7 ounces cremini mushrooms sliced
• 3 tablespoons butter divided
• 1 tablespoon olive oil
• 1 clove garlic minced
• 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. 

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