If you’re craving comfort food that feels fancy yet comes together in a flash, this Sage Butter Pasta with Mushrooms Recipe is exactly what you need. Tender pasta coated in a nutty browned butter sauce infused with fragrant sage and earthy Swiss brown mushrooms makes for a dish that’s both elegant and deeply satisfying. Every bite carries the perfect balance of silky, crispy, and aromatic flavors, making it an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
All the ingredients for this dish are straightforward and easy to find, but each plays a starring role in delivering a luscious and comforting meal. From the rich butter to the fresh sage, every component brings its own special flavor and texture that truly elevate the pasta.
- 300 grams dried pasta (like rigatoni): Choose a sturdy shape to hold the sauce well and offer a lovely bite.
- 2 teaspoons olive oil: Helps sauté the mushrooms and adds a subtle fruitiness.
- 200 grams sliced Swiss brown mushrooms: Their meaty texture and deep flavor make this dish hearty and earthy.
- 155 grams unsalted butter: Essential for that rich, nutty browned butter base everyone will love.
- 1 large clove garlic, minced: Adds a pungent warmth without overwhelming the sage’s delicate aroma.
- 1/4 cup fresh sage leaves, packed: The star herb that infuses the butter with its unmistakable flavor and aroma.
- 1 tablespoon toasted pine nuts (optional): Adds a delightful crunch and a subtle nutty sweetness to the mix.
- Parmesan cheese, finely grated, for serving: A savory finishing touch that brings the whole dish together.
How to Make Sage Butter Pasta with Mushrooms Recipe
Step 1: Cook the Pasta
Start by boiling salted water and cooking your pasta until just al dente, which means firm but cooked through. This will give the perfect texture to hold the luscious sauce. Don’t forget to scoop out a bit of the pasta water before draining; it’s magic for adjusting the sauce’s consistency later.
Step 2: Toast the Pine Nuts
While the pasta cooks, lightly toast the pine nuts in a dry pan over medium-high heat. Keep tossing them often to get an even golden color without burning. This step unlocks their nutty flavor and adds a beautiful crunch to your dish.
Step 3: Sauté the Mushrooms
Use the same pan to cook the mushrooms with a splash of olive oil until all their moisture evaporates and they develop a gorgeous golden-brown color. This caramelization deepens their flavor, amplifying the earthy richness that perfectly complements the butter and herbs.
Step 4: Make the Sage Butter Sauce
Reduce the heat and gently melt the butter in the pan. Add the minced garlic and fresh sage leaves, cooking everything together while swirling the pan to coat the butter evenly. Keep an eye on the color; once it turns a warm amber, the butter is perfectly browned, with nutty aromas that are irresistible.
Step 5: Combine All Ingredients
Remove the pan from the heat and scoop out some sage leaves for garnish. Toss in the cooked pasta, sautéed mushrooms, and toasted pine nuts, stirring well to coat every piece of pasta in that dreamy sage butter. If it feels a bit dry, add a splash of reserved pasta water to loosen it up and create a silky sauce.
Step 6: Finish and Serve
Stir in the remaining fresh sage leaves, season everything with salt and pepper, then dish it out onto your plates. Top each serving with a generous sprinkle of finely grated Parmesan cheese for that perfect salty finish. The combination of textures and flavors will have you savoring every bite.
How to Serve Sage Butter Pasta with Mushrooms Recipe
Garnishes
Fresh sage leaves and a sprinkle of toasted pine nuts add color, crunch, and a burst of herbaceous aroma, elevating each serving into a feast for both the eyes and palate. A shower of Parmesan cheese not only enhances flavor but also makes the dish wow-worthy at any meal.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or a light bowl of soup round out the meal perfectly for a balanced and comforting dinner.
Creative Ways to Present
Try serving the pasta in shallow bowls with a sprig of fresh sage laid delicately on top. For a special occasion, drizzle a little extra browned butter over each plate for a glossy finish that looks and tastes decadent. You could even turn this into individual pasta portions baked briefly with a Parmesan crust for added texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sage Butter Pasta with Mushrooms in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
This dish is best enjoyed fresh, but if you need to freeze it, do so without the Parmesan. Wrap tightly in freezer-safe containers and it will keep for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Warm leftover pasta over low heat in a skillet, adding a little splash of water or broth to refresh the sauce’s creaminess. Stir often to prevent sticking and heat until just warmed through to keep the mushrooms tender and the butter sauce silky.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! Cremini, shiitake, or porcini mushrooms would all bring wonderful depth, though Swiss brown mushrooms offer a lovely balance between earthiness and texture in this dish.
Is it necessary to use fresh sage?
Fresh sage really shines here because of its vibrant flavor and aroma, which infuse the butter beautifully. Dried sage won’t provide the same bright herbal note in the sauce.
Can I make this recipe vegan or dairy-free?
Yes, you can substitute the butter with vegan butter or olive oil and skip the Parmesan cheese or use a plant-based alternative. The dish will still taste delicious, though the buttery richness will be slightly different.
Why add pasta water to the sauce?
Reserved pasta water contains starch that helps bind and loosen the sauce, making it silky and helping it cling to your pasta better. Just a splash can make the sauce perfect.
What’s the best pasta shape for this dish?
Use sturdy pasta shapes like rigatoni, penne, or orecchiette that can hold the chunky sauce and catch those lovely browned butter bits and mushrooms inside them.
Final Thoughts
I truly hope you give this Sage Butter Pasta with Mushrooms Recipe a try. It’s one of those dishes that feels incredibly special yet comes together with ease, perfect for weeknights or impressing guests. The harmonious blend of nutty browned butter, fresh sage, and savory mushrooms creates comfort food magic that’s hard to resist. Once you taste it, this recipe will likely become a trusted favorite in your kitchen, bringing cozy smiles and happy bellies all around.
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Sage Butter Pasta with Mushrooms Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful Sage Butter Pasta with Mushrooms recipe that features Swiss brown mushrooms sautéed to perfection and tossed in a nutty browned butter sauce infused with fresh sage leaves. This comforting Italian-inspired dish is topped with toasted pine nuts and Parmesan cheese for a deliciously rich and aromatic meal ready in just 20 minutes.
Ingredients
Pasta
- 300 grams dried pasta (like rigatoni)
- Salt, for boiling water
Sautéed Mushrooms
- 2 teaspoons olive oil
- 200 grams sliced Swiss brown mushrooms
Sauce & Garnishes
- 155 grams unsalted butter
- 1 large clove garlic, minced
- 1/4 cup fresh sage leaves, packed
- 1 tablespoon toasted pine nuts (optional)
- Parmesan cheese, finely grated, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta water for later use.
- Toast the Pine Nuts: In a dry saucepan over medium-high heat, toast the pine nuts, tossing frequently, until they turn golden brown. Remove from the pan and set aside.
- Sauté the Mushrooms: Add olive oil to the same saucepan and add the sliced mushrooms. Cook over medium heat until the mushrooms release their liquid and it evaporates, then continue cooking until they become golden brown. Remove the mushrooms from the pan and set aside with the pine nuts.
- Make the Sage Butter Sauce: Reduce the heat to medium and melt the unsalted butter in the saucepan. Stir in the minced garlic and fresh sage leaves. Cook, swirling the pan often, until the butter turns an amber color, releasing a nutty aroma.
- Combine Ingredients: Remove the pan from the heat. Scoop out some of the sage leaves and add the drained pasta, toasted pine nuts, and cooked mushrooms into the browned butter sauce. Toss everything well to coat evenly. If the pasta seems dry, add a little of the reserved pasta water to loosen the sauce.
- Finish and Serve: Add the remaining fresh sage leaves and gently stir through the pasta. Season with salt and freshly ground black pepper to taste. Transfer the pasta to serving dishes and top with finely grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Reserving some pasta cooking water helps in loosening the sauce if it becomes too thick.
- Fresh sage is key to creating the signature aroma; dried sage will not yield the same flavor.
- To make the dish nut-free, simply omit the pine nuts.
- This recipe works well with other pasta shapes like penne or fusilli if rigatoni is unavailable.
- For a richer flavor, use high-quality unsalted butter and freshly grated Parmesan cheese.
