Mushroom Tortellini in a Brown Butter & Sage Sauce

It's Monday, the sun is FINALLY shining, and the snow is beginning to melt.  All of these things has my mood in a good place, and since Spring is starting to show her face around here, I thought today would be a good day for a Meatless Monday dish!

Some people shy away from meatless meals, but the thing is, when you pack it full of flavor and hearty ingredients, you don't even realize the meat is going.  This recipe for Mushroom Tortellini in a Brown Butter and Sage Sauce is the perfect example of how you can go meatless and not miss the meat.  It is so delicious and I can't wait to share it with you!

Let's get started!

Mushroom Tortellini in a Brown Butter and Sage Sauce:
*Prep Time: 5 min.  *Cook Time:  16 min.  *Difficulty: Easy *Servings: 4-6

Ingredients:

•  1 15 oz. bag of Fresh Spinach
• 1 8 oz. bag of Mushroom Tortellini
• 8 Cremini Mushrooms, sliced
• 1 Onion, diced
• 1 Stick of Unsalted Butter
• 4-6 Cloves of Garlic, minced
• 1/4 tsp. Sage
• Salt and Pepper to taste

To begin place a pot of salted water over high heat and bring to  boil.

While you are wait for the water to come to a boil, prep your mushrooms, onions, and garlic.

Once the water comes to a boil, place a skillet over medium high heat and add 2-3 tbsp. Extra Virgin Olive Oil.

Add the tortellini to the water and cook according to the directions.

To the hot skillet add the onion, mushrooms, and garlic.
Cook until the onions are soft and translucent, and the mushrooms are tender.

Add salt,

Pepper,

And sage.
Cook for 1-2 more minutes to let the spices bloom.

Remove from the pan and place to the side on a plate.

Now add the spinach to the skillet.  Season with a little salt and pepper.
This will look like a lot of spinach, but it will wilt down.

Cover with a lid and let cook for 3-5 minutes, until wilted.

Remove from the pan and set to the side with the onions, mushrooms, and garlic.

 To the pan add the stick of butter and allow it to melt until it no longer foams up.

By this point the tortellini should be finished.
You will need to drain it and them add it to the butter in the skillet.

Next return the onions, mushrooms, garlic, and spinach to the pan.

Toss until everything is coated in the butter.
Taste for seasoning and make any adjustments you feel it needs.

And there you have it!

A simple, beautiful, delicious, and filling Meatless Monday meal that the ENTIRE family is sure to love!  I personally like to top it with a little shaved Parmesan because cheese always makes everything better.  So get in the kitchen tonight and give it a try.  You will be SO GLAD you did!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Mushroom Tortellini in a Brown Butter and Sage Sauce:
*Prep Time: 5 min.  *Cook Time:  16 min.  *Difficulty: Easy *Servings: 4-6

PRINTABLE RECIPE

Ingredients:

• 1 15 oz. bag of Fresh Spinach
• 1 8 oz. bag of Mushroom Tortellini
• 8 Cremini Mushrooms, sliced
• 1 Onion, diced
• 1 Stick of Unsalted Butter
• 4-6 Cloves of Garlic, minced
• 1/4 tsp. Sage
• Salt and Pepper to taste

Directions:

1. To begin place a pot of salted water over high heat and bring to  boil. 
2. While you are wait for the water to come to a boil, prep your mushrooms, onions, and garlic.
3. Once the water comes to a boil, place a skillet over medium high heat and add 2-3 tbsp. Extra Virgin Olive Oil.
4. Add the tortellini to the water and cook according to the directions. 
5. To the hot skillet add the onion, mushrooms, and garlic.
   Cook until the onions are soft and translucent, and the mushrooms are tender. 
6. Add the salt, pepper, and sage to the pan and let cook for 1-2 minutes so that herbs can bloom.  
7. Remove from the pan and place to the side on a plate.  
8. Now add the spinach to the skillet.  Season with a little salt and pepper.
   This will look like a lot of spinach, but it will wilt down.  
9. Cover with a lid and let cook for 3-5 minutes, until wilted.  
10. Remove from the pan and set to the side with the onions, mushrooms, and garlic. 
11. To the pan add the stick of butter and allow it to melt until it no longer foams up. 
12. By this point the tortellini should be finished.
    You will need to drain it and them add it to the butter in the skillet.  
13. Next return the onions, mushrooms, garlic, and spinach to the pan. 
14. Toss until everything is coated in the butter.
    Taste for seasoning and make any adjustments you feel it needs.  
15. Top with a little shaved Parmesan.
16. Serve and Enjoy!