Description
Indulge in the rich flavors of sage-infused buttery pasta with hearty mushrooms in this comforting and satisfying main course dish.
Ingredients
Scale
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
