Crispy Tortellini with Asparagus and Mushrooms in Brown Butter-Sage Sauce
Store bought cheese tortellini without sauce
3 cup(s), cut into 1 in segments (3 cups)
½ medium, 2 wedges
1 pinch, or to taste
Butter flavour cooking spray
- Preheat oven to 450 degrees. Line a sheet pan with aluminum foil and spray with butter flavor cooking spray. Bring a small pot of salted water to a boil. Cook tortellini until al dente (or they float to the top of the water). Drain well. Spread tortellini, asparagus and mushrooms across cookie sheet. Spray top with cooking spray and roast in oven for 20-25 minutes, stirring once, or until tortellini are crispy and vegetables are slightly browned. Transfer to a serving bowl. Melt butter in a small saucepan (you can use the same one you cooked the tortellini in if you want) over medium low heat or until beginning to brown. Remove from heat, stir in sage and ½ tsp kosher salt (sage will bubble when it hits the hot butter). Drizzle over tortellini and vegetables and toss to combine. Serve with a wedge of lemon (optional).