Description
A comforting yet elegant pasta dish featuring earthy mushrooms sautéed to perfection, silky pasta strands coated in nutty sage butter, and a finishing touch of Parmesan for a luxurious, flavorful bite.
Ingredients
Scale
- 12 ounces spaghetti or fettuccine
- 6 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 12 ounces cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, freshly grated
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta. Place a skillet over medium-high heat.
- Combine Ingredients: Heat olive oil in the skillet, then sauté mushrooms in batches until golden. Add garlic and cook for 1 minute until fragrant.
- Prepare Your Cooking Vessel: In the same skillet, reduce heat and melt butter. Add sage leaves and cook until the butter turns golden and aromatic.
- Assemble the Dish: Cook pasta until al dente, then transfer it directly into the skillet with sage butter and mushrooms.
- Cook to Perfection: Toss pasta with mushrooms and sage butter, adding reserved pasta water as needed until the sauce clings to the pasta.
- Finishing Touches: Stir in Parmesan, season with salt and black pepper, and toss until glossy.
- Serve and Enjoy: Plate the pasta, garnish with extra Parmesan, and serve warm.
Notes
- Cook mushrooms in batches for proper caramelization.
- Use freshly grated Parmesan for the best melt and flavor.
- Finish with a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: sage butter pasta, mushroom pasta, Italian pasta recipe, vegetarian pasta, easy weeknight pasta