Sage Brown Butter Carrot Tortellini 

Tortellini tossed in a sage nutty brown butter/vegan butter with a creamy carrot sauce. The carrots add a vibrant layer of flavour and colour. This is a quick cooking dinner for any dietary needs because you can get the tortellini of your choice (gluten free, vegan, meaty, cheesy…). So comforting and quick! 


  • No carrots? Use butternut squash or pumpkin instead. 
  • No sage? Try with rosemary instead. 
  • No parmesan? Serve with pecorino cheese instead.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


4 Carrots

250 g Tortellini

8 Sage leaves

2 tbsp Unsalted butter / Vegan butter

Salt & pepper

Parmesan / vegan parmesan


  1. Prepare your ingredients.
  2. Chop the carrots into 2 cm pieces and place in a saucepan along with the butter, chopped sage leaves, salt and pepper.
  3. Cook over medium-high heat for 6-7 minutes, then cover with water. Cook until tender, for about 15 minutes.
  4. Bring a large saucepan of salted water to a boil.
  5. Add the tortellini and cook according to package directions until al dente. Just before draining, reserve 100 ml of the pasta cooking water. Drain.
  6. Add the carrots to a food processor, along with a few tbsp of pasta cooking water. Blend until smooth, adding more water if needed. Add the tortellini to the carrot sauce and serve with parmesan.
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How to store

Store in an airtight container in the fridge for up to 3 days. 


Serve the leftovers with a side of lettuce seasoned with a light vinaigrette.