Get ready to fall head over heels for the comforting, aromatic Wonder of Sage Butter Pasta with Mushrooms! This dish marries earthiness with richness—the sort of meal that tastes like a restaurant treat yet is blissfully easy to master at home. With fresh sage, golden mushrooms, and a silky Parmesan-kissed sauce, every forkful delivers warmth and savory satisfaction. Whether you’re searching for an elegant weeknight dinner or a way to impress dinner guests, Sage Butter Pasta with Mushrooms is a perennial favorite that never, ever disappoints.
Ingredients You’ll Need
The joy of Sage Butter Pasta with Mushrooms lies in its simplicity—each ingredient shines and plays a crucial role, bringing out either subtle flavor notes or memorable texture. Gather these essentials to bring this delicious dish to life in just one pan!
- 12 oz pasta (fettuccine, linguine, or tagliatelle): Choose a sturdy, long noodle to hold onto the luscious sage butter sauce.
- 2 tablespoons olive oil: This is the perfect foundation for sautéing, adding a touch of fruity richness.
- 2 tablespoons unsalted butter: The heart of the sauce—unsalted lets you adjust seasoning to your taste.
- 8 fresh sage leaves (chopped): These fragrant leaves give their herbal perfume and slight crispness to the dish.
- 3 cloves garlic (minced): A staple for aromatic depth, garlic brings a whisper of sweetness.
- 10 oz cremini or baby bella mushrooms (sliced): Their earthy bite takes center stage alongside the pasta.
- 1/2 teaspoon salt: Simple seasoning, but essential for lifting all the flavors.
- 1/4 teaspoon black pepper: A little warmth and background complexity.
- 1/4 teaspoon crushed red pepper flakes (optional): For a gentle kiss of heat in every bite.
- 1/3 cup grated Parmesan cheese: Provides salty, nutty body to the silky sauce.
- 1/4 cup reserved pasta water: This magic liquid brings everything together into a glossed, beautiful sauce.
- Extra Parmesan and fresh sage for garnish: An extra sprinkle and a hint of green finish the presentation with flair.
How to Make Sage Butter Pasta with Mushrooms
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your favorite pasta—fettuccine, linguine, or tagliatelle all work beautifully—and cook it until just al dente, following the package instructions. Don’t forget to scoop out about 1/4 cup of the pasta water before draining; you’ll use this later to help create the glossy sauce that clings to every noodle.
Step 2: Sauté the Mushrooms
While the pasta has its hot bath, heat olive oil in a wide skillet over medium. Toss in the sliced mushrooms and give them some space to breathe, letting them release their moisture and develop a gorgeous golden color—as much about flavor as aesthetics! Season with salt, pepper, and, if you love a hint of spice, a pinch of red pepper flakes. Let them go for 6–8 minutes, stirring occasionally.
Step 3: Infuse the Pan with Sage and Garlic
Once the mushrooms look savory and golden, scoot them to one side of the skillet. In the cleared space, drop in the butter and chopped sage. Watch as the butter foams and the sage crisps slightly, perfuming your kitchen. Add the minced garlic and let it sizzle, just 30 seconds or so, so it smells sweet but doesn’t get bitter.
Step 4: Mix Everything Together
Now the fun part: turn the drained pasta directly into the skillet. Pour in that reserved pasta water and sprinkle on the grated Parmesan. Toss, toss, toss until the noodles are shiny with sage butter, mushrooms are distributed through every twirl, and the cheese is melted into creamy submission.
Step 5: Finish and Serve
Transfer your Sage Butter Pasta with Mushrooms to serving plates or a big family bowl. Crown with extra Parmesan and a scatter of fresh sage. That’s it—pure, rustic, Italian-inspired comfort in under 30 minutes!
How to Serve Sage Butter Pasta with Mushrooms
Garnishes
A shower of freshly grated Parmesan and a few extra sage leaves—maybe fried to delicate crispness—take your Sage Butter Pasta with Mushrooms from weeknight simple to truly special. Don’t be shy with the cheese; its salty zest is a perfect match for the earthy mushrooms and buttery sauce.
Side Dishes
Pair your pasta with a bright, lemony green salad or a simple side of roasted vegetables to add contrast and freshness. Warm, crusty Italian bread is also irresistible—perfect for mopping up any pools of sage-scented butter left on your plate.
Creative Ways to Present
Try serving Sage Butter Pasta with Mushrooms in shallow pasta bowls for that authentic Italian trattoria feel. For an elegant twist at dinner parties, twirl individual nests of pasta into small plates, and top them with extra mushrooms and a sprinkle of microgreens. Or, make it family-style in one grand serving dish set at the center of your table, inviting everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors of the sage and mushrooms will continue to mingle, making the pasta taste even more delicious the next day.
Freezing
While Sage Butter Pasta with Mushrooms is best enjoyed fresh, you can freeze individual portions in airtight containers. For the best texture, undercook the pasta slightly before freezing and thaw overnight in the fridge before reheating.
Reheating
To revive your pasta, add a splash of water or a dab of butter to a skillet over low heat, then gently toss the pasta until warmed through. Microwaving works in a pinch, but for best results, stick with the stovetop to keep that creamy, luscious texture intact.
FAQs
Can I use different mushrooms in this recipe?
Absolutely! While cremini or baby bella mushrooms offer great flavor, you can mix in wild mushrooms like shiitake or oyster for a more complex, woodsy taste. Just slice them evenly and adjust sauté time as needed.
Is this dish vegetarian?
Yes, Sage Butter Pasta with Mushrooms is completely vegetarian as written. Just double-check your Parmesan is made with vegetarian rennet if that’s important to you.
What’s the best way to make crispy sage leaves?
For a delightful crispy finish, fry whole sage leaves in a little hot butter for 30 seconds until crisp, then drain on paper towels. Scatter them over your finished pasta for a beautiful, aromatic touch.
Can I add protein to this recipe?
Definitely! Grilled chicken, seared shrimp, or even a handful of toasted walnuts make great additions if you want to bump up the protein and keep the dish hearty.
How can I make this gluten-free?
Simply swap the regular pasta for your favorite gluten-free noodle (like chickpea or rice-based pastas). Just follow the package instructions, and proceed as usual for perfect Sage Butter Pasta with Mushrooms every time.
Final Thoughts
Whether you’re a mushroom enthusiast or just want to experience the magic of fresh herbs and butter, Sage Butter Pasta with Mushrooms is the kind of meal you’ll dream about for days. Super satisfying, quick, and totally show-stopping—give it a try and watch it become a new favorite at your table!
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Sage Butter Pasta with Mushrooms Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of sage-infused buttery pasta with hearty mushrooms in this comforting and satisfying main course dish.
Ingredients
Pasta:
- 12 oz pasta (such as fettuccine, linguine, or tagliatelle)
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 fresh sage leaves (chopped)
- 3 cloves garlic (minced)
- 10 oz cremini or baby bella mushrooms (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- extra Parmesan and fresh sage for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water.
- Sauté Mushrooms: In a skillet, sauté mushrooms until golden. Season with salt, pepper, and red pepper flakes.
- Prepare Sage Butter: Add butter and sage to the skillet, then garlic. Cook until fragrant.
- Combine Ingredients: Add drained pasta, reserved water, and Parmesan to the skillet. Toss until coated.
- Serve: Garnish with Parmesan and sage, serve warm.
Notes
- Add a squeeze of lemon juice for brightness.
- Try wild mushrooms or add sautéed spinach or peas for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
