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
Scale
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.
