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
Scale
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.
