Sage Butter Pasta with Mushrooms

Introduction

There’s something incredibly comforting about a simple pasta dish that sings with flavor. Recently, I made this Sage Butter Pasta with Mushrooms for my family, and it quickly became a hit. The richness of the sage-infused butter paired perfectly with the earthy mushrooms, creating a dish that felt both elegant and homey. My kids loved the creamy texture, and I enjoyed how quickly it came together, making it a perfect weeknight meal. Every bite was a reminder of how simple ingredients can create something truly delicious.

Ingredients

• 300 grams dried pasta (like rigatoni)
• 2 teaspoons olive oil
• 200 grams sliced Swiss brown mushrooms
• 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

1. Cook the Pasta:

• In a large pot of salted boiling water, cook the pasta according to package directions until al dente. This typically takes around 8-10 minutes, depending on the type of pasta. Once cooked, drain the pasta, but be sure to reserve 1/4 cup of the pasta water for later use.

1. Toast the Pine Nuts:

• In a dry saucepan over medium-high heat, add the pine nuts. Toss them frequently until they turn golden brown, about 3-5 minutes. Keep a close eye on them, as they can burn quickly. Once toasted, set them aside.

1. Sauté the Mushrooms:

• In the same saucepan, add 2 teaspoons of olive oil. Once heated, add the sliced mushrooms. Cook them until the liquid evaporates and the mushrooms turn golden brown, roughly 5-7 minutes. Once they’re ready, remove them from the pan and set aside with the toasted pine nuts.

1. Make the Sage Butter Sauce:

• Lower the heat to medium and add the unsalted butter to the same saucepan. As the butter melts, add the minced garlic and fresh sage leaves. Cook, swirling the pan often, until the butter turns an amber color, which should take about 3-4 minutes. The garlic should be fragrant, and the sage leaves will infuse the butter with their distinct flavor.

1. Combine Ingredients:

• Remove the pan from the heat and scoop out some of the sage leaves (this is optional but recommended for better texture). Add the drained pasta, toasted pine nuts, and sautéed mushrooms to the browned butter sauce. Toss everything well to ensure the pasta is fully coated. If the mixture seems too dry, add a bit of the reserved pasta water to loosen it up.

1. Finish and Serve:

• Add the remaining sage leaves to the pasta and gently stir them through. Season with salt and pepper to taste. Finally, transfer the pasta to serving dishes and finish with a generous sprinkle of finely grated Parmesan cheese.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 450
• Sugar: 2g
• Sodium: 320mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Preparation Time

• Total Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• Serve the pasta warm, topped with freshly grated Parmesan cheese.
• Pair with a crisp green salad for a complete meal.
• Offer crushed red pepper flakes on the side for those who enjoy a little heat.
• Garnish with extra toasted pine nuts and fresh sage for presentation.
• Serve with a side of garlic bread to soak up the delicious sauce.

Additional Tips

1. Choose Your Pasta Wisely: While rigatoni works wonderfully, feel free to substitute with fettuccine or pappardelle for a different texture.
2. Don’t Skip the Pine Nuts: They add a lovely crunch and nutty flavor that complements the dish beautifully.
3. Adjust the Garlic: If you love garlic, add an extra clove or two for an even more robust flavor.
4. Fresh Ingredients: Use fresh sage for the best flavor, and try to get the freshest mushrooms available.
5. Experiment with Cheese: While Parmesan is classic, consider using pecorino Romano or even a sharp cheddar for a unique twist.

Recipe Variations

• Vegetarian Option: Omit the Parmesan cheese or use a vegan cheese alternative to make this dish vegan-friendly.
• Add Proteins: For a heartier meal, consider adding grilled chicken or shrimp to the dish.
• Different Vegetables: Feel free to add other vegetables like spinach, kale, or cherry tomatoes for added color and nutrition.
• Spicy Kick: Add a pinch of red pepper flakes to the butter sauce for a spicy version.
• Creamy Sauce: For a richer sauce, stir in a splash of heavy cream just before serving.

Serving Suggestions

• This dish pairs wonderfully with a light white wine such as Pinot Grigio or Sauvignon Blanc.
• Serve alongside a fresh arugula salad dressed with lemon vinaigrette to balance the richness of the pasta.
• A side of roasted asparagus or sautéed zucchini would also complement this dish nicely.

Freezing and Storage

• Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to freeze the dish, make sure to omit the Parmesan cheese and pine nuts, as they don’t freeze well. Freeze in an airtight container for up to 2 months. Reheat on the stove, adding a splash of water or broth to loosen the sauce.

FAQ Section

1. Can I use dried sage instead of fresh?

• Yes, you can substitute dried sage, but use only 1 teaspoon as it’s more concentrated than fresh.

1. What type of pasta works best?

• Any pasta shape you enjoy can work, but thicker shapes like rigatoni hold the sauce well.

1. Can I make this dish gluten-free?

• Absolutely! Use gluten-free pasta to make this dish suitable for a gluten-free diet.

1. Is there a way to make this dish lighter?

• You can reduce the butter or use a light butter substitute and decrease the cheese.

1. Can I add more vegetables?

• Yes! Feel free to add any vegetables you like, such as spinach, peas, or bell peppers.

1. How can I enhance the flavor of the mushrooms?

• Marinating the mushrooms in a bit of soy sauce or balsamic vinegar before cooking can deepen their flavor.

1. Can I use frozen pasta?

• Yes, but adjust the cooking time according to the package instructions for frozen pasta.

1. What if I don’t have Parmesan?

• You can substitute with pecorino, nutritional yeast, or omit cheese entirely.

1. Can I prepare the sauce in advance?

• Yes, you can make the sauce in advance. Just reheat it before adding the pasta.

1. What’s the best way to reheat leftovers?
   • Reheat gently on the stove with a splash of water or broth to avoid drying out.

Conclusion

Sage Butter Pasta with Mushrooms is not just a meal; it’s an experience filled with flavor and comfort. Its simplicity makes it an excellent choice for a busy weeknight, yet it has the elegance to impress guests. With its rich, aromatic sauce and the delightful crunch of toasted pine nuts, this dish is sure to become a family favorite. Give it a try, and savor the warm, inviting tastes that will make you feel right at home. Enjoy!

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