Traditional French and Italian cuisine used to lean towards heavy, cream based sauces referred to as ‘Haute Cuisine.’ Then in the 1980’s, ‘Nouvelle Cuisine’ emerged, placing an emphasis on natural flavors, using the freshest possible ingredients and less heavy sauces, so you could actually taste all of the ingredients in the dish.
This version of garlic and sage browned butter sauce uses light butter; which has 50 calories per tablespoon, versus 100 calories of regular salted butter. Toasting the garlic brings out an inherent nutty flavor and the sage leaves delicately fragrant the butter as it cooks.
1 package fresh tortellini
1 pound sliced Portobello mushrooms
1 stick light butter
2 tablespoons olive oil
2 cloves garlic, chopped
4 tablespoons sage leaves, chopped
½ cup grated Parmesan cheese
Salt and Pepper
1) Cook tortellini according to package directions.
2) Heat the olive oil in a saucepan over medium heat and add the mushrooms. Sauté the mushrooms until golden and remove them to a reserved pasta bowl.
3) In the same saucepan, melt the butter until it starts to bubble.
4) Add the garlic and cook for 1 minute.
5) Add the chopped sage to the garlic butter and continue cooking for 1 to 2 additional minutes, until the butter has turned very light brown.
6) Season the butter with salt and pepper and remove from heat.
7) Drain the pasta, and add it into the bowl with the mushrooms.
8) Pour the sauce into the bowl with the pasta and mushrooms, add the Parmesan cheese, gently toss until coated and serve.