If you’re craving something that feels elegant yet comes together with effortless comfort, the Sage Butter Pasta with Mushrooms Recipe is exactly what you need. This dish showcases tender pasta enveloped in a rich, nutty butter sauce infused with fragrant fresh sage and earthy Swiss brown mushrooms, creating a luxurious flavor combination that’s both simple and unforgettable. It’s a perfect weeknight dinner or an impressive plate to share with friends because it balances rustic charm with gourmet appeal in every bite.
Ingredients You’ll Need
Getting started on this Sage Butter Pasta with Mushrooms Recipe means gathering just a handful of essential ingredients that each play a crucial part. From the hearty pasta base to the aromatic sage and creamy butter, every element contributes texture, color, and that wonderful depth of flavor that makes this dish shine.
- 300 grams dried pasta (like rigatoni): Your canvas for soaking up the rich butter sauce and mushroom goodness.
- 2 teaspoons olive oil: Helps sauté mushrooms to a perfect golden brown without overpowering their flavor.
- 200 grams sliced Swiss brown mushrooms: Earthy and meaty, these bring a satisfying bite and depth.
- 155 grams unsalted butter: The heart of the sauce, melting into a nutty, aromatic glaze.
- 1 large clove garlic, minced: Adds a subtle pungency that enhances without overwhelming.
- 1/4 cup fresh sage leaves, packed: Bright and herbaceous, the star herb that lifts the whole dish.
- 1 tablespoon toasted pine nuts (optional): For an extra layer of crunch and warmth.
- Parmesan cheese, finely grated, for serving: A salty, creamy finish that brings everything together beautifully.
How to Make Sage Butter Pasta with Mushrooms Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in a large pot of salted water until it’s perfectly al dente—that slight firmness ensures a lovely bite that won’t get mushy when you combine it with the sauce. Before draining, save a bit of the pasta water; its starchiness will help marry all the flavors later on.
Step 2: Toast the Pine Nuts
While the pasta cooks, toast your pine nuts in a dry pan over medium-high heat. Keep tossing them often to avoid burning, and take them off the heat as soon as they turn a golden brown. Their toasty crunch adds a magical texture contrast you’ll love.
Step 3: Sauté the Mushrooms
Add a drizzle of olive oil to the pan and toss in your sliced Swiss brown mushrooms. Cook these until all the moisture evaporates and they develop a beautiful golden crust. This caramelization intensifies their natural umami character, making every bite rich and earthy.
Step 4: Make the Sage Butter Sauce
Turn the heat to medium and melt the butter in the pan. Stir in minced garlic and fresh sage leaves, gently swirling the pan so the butter picks up the herb and garlic aromas. Once the butter transforms into a golden amber hue, it’s brimming with nutty, fragrant goodness that forms the base of your sauce.
Step 5: Combine Ingredients
Remove the pan from heat and carefully fish out a few sage leaves for garnish. Add the drained pasta, toasted pine nuts, and sautéed mushrooms back into the pan. Toss everything thoroughly so each piece of pasta is luxuriously coated in that warm, sage-infused butter. If the mixture feels too thick, stir in some reserved pasta water to loosen and bind the sauce perfectly.
Step 6: Finish and Serve
Gently fold in the remaining fresh sage leaves for a pop of color and fresh herbal flavor. Season the dish lovingly with salt and pepper, then plate it up. Finish with a generous sprinkling of finely grated Parmesan cheese that melts on contact and adds a creamy, savory finish you won’t be able to resist.
How to Serve Sage Butter Pasta with Mushrooms Recipe
Garnishes
Fresh sage leaves and toasted pine nuts are your go-to garnishes, adding texture and an eye-catching presentation. A final shower of grated Parmesan pulls together the flavors while elevating the look. A drizzle of extra virgin olive oil on top can also add a glossy, irresistible finish.
Side Dishes
This pasta pairs beautifully with crisp green salads or roasted vegetables to balance the richness of the butter sauce. For heartier meals, garlic bread or a warm crusty baguette is perfect for mopping up any leftover sauce, ensuring not a bite goes to waste.
Creative Ways to Present
Serve your Sage Butter Pasta with Mushrooms Recipe in individual shallow bowls for a cozy vibe or pile it on a large platter topped with extra sage and Parmesan for an elegant family-style dinner. For a twist, try adding a sprinkle of chili flakes for warmth or drizzle with truffle oil to turn it into a truly decadent treat.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover pasta to an airtight container and refrigerate. It should keep well for up to 2 days without losing its magical flavor or silky texture.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked pasta without cheese for up to one month. Thaw overnight in the fridge and reheat gently to maintain the sauce’s luscious consistency.
Reheating
When ready to enjoy again, warm the pasta gently over low heat with a splash of water or broth to revive the sauce. Avoid microwaving at full power to reduce the risk of drying out those tender mushrooms and delicate butter flavors.
FAQs
Can I use other types of pasta for this Sage Butter Pasta with Mushrooms Recipe?
Absolutely! While rigatoni is recommended for its shape and texture, feel free to use penne, fettuccine, or even spaghetti. Just ensure the pasta holds the sauce well for the best experience.
What can I substitute for Swiss brown mushrooms?
Cremini or shiitake mushrooms are excellent alternatives that offer similar earthiness and texture. Experiment to see which mushroom variety you like best with the sage butter sauce!
Is there a way to make this recipe vegan?
You can swap the butter for a plant-based butter substitute and skip the Parmesan or use a vegan cheese alternative. Olive oil can also replace butter if you prefer, though the flavor profile will be slightly different.
Can I prepare parts of this recipe ahead of time?
Yes, you can toast pine nuts, slice mushrooms, and even cook the pasta in advance. Just keep everything separate until you’re ready to assemble, so textures and flavors stay fresh.
What does fresh sage add to this dish?
Fresh sage lends a unique herbal aroma and slightly peppery, savory notes that elevate the simple butter and mushroom base into something truly memorable and vibrant.
Final Thoughts
Anytime I make the Sage Butter Pasta with Mushrooms Recipe, it feels like a special occasion wrapped up in pure comfort. This dish is one of those rare gems that’s quick, straightforward, and so satisfying it becomes an instant favorite. I can’t wait for you to give it a try and discover how a few simple ingredients can come together to create magic on your plate.
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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
This Sage Butter Pasta with Mushrooms is a quick and flavorful vegetarian dish featuring al dente pasta tossed in a nutty, aromatic sage-infused browned butter sauce, complemented by golden sautéed Swiss brown mushrooms and optional toasted pine nuts. It’s an elegant yet simple recipe perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 300 grams dried pasta (like rigatoni)
Mushrooms & Nuts
- 2 teaspoons olive oil
- 200 grams sliced Swiss brown mushrooms
- 1 tablespoon toasted pine nuts (optional)
Sauce
- 155 grams unsalted butter
- 1 large clove garlic, minced
- 1/4 cup fresh sage leaves, packed
To Serve
- Parmesan cheese, finely grated, for serving
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and add the dried pasta. Cook according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water for later use.
- Toast the pine nuts: Place a dry saucepan over medium-high heat and add the pine nuts. Toss frequently until they become golden and fragrant. Remove from heat and set aside.
- Sauté the mushrooms: Add the olive oil to the same saucepan used for the pine nuts. Add the sliced Swiss brown mushrooms and cook over medium-high heat until the mushrooms release their moisture and become golden brown. Remove from heat and set aside with the toasted pine nuts.
- Make the sage butter sauce: Reduce the heat to medium and melt the unsalted butter in the saucepan. Add the minced garlic and packed fresh sage leaves. Cook the mixture, swirling the pan often, until the butter develops an amber color and the aroma of browned butter and sage intensifies.
- Combine ingredients: Remove the pan from the heat. Scoop out some sage leaves to reserve. Add the drained pasta, sautéed mushrooms, and toasted pine nuts into the browned butter sauce. Toss well to coat all ingredients evenly. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
- Finish and serve: Gently stir in the remaining fresh sage leaves. Season with salt and freshly ground black pepper to taste. Serve immediately on plates or bowls and sprinkle generously with finely grated Parmesan cheese.
Notes
- Using fresh sage leaves enhances the buttery sauce with their distinctive aroma and flavor.
- Toasted pine nuts add a pleasant crunch but are optional if you prefer to omit nuts.
- Reserve some pasta water to adjust the sauce consistency if it thickens too much when combined.
- For a vegan version, substitute butter with a plant-based butter and omit Parmesan cheese or use a vegan cheese alternative.
- Be careful not to burn the butter when browning; medium heat and constant swirling help prevent this.
