Ready in 20 minutes or less, this butter sage pasta is rich, fragrant and delicious. Pasta is coated in a garlic and sage butter sauce with sauteed mushrooms.
200gswiss brown mushrooms (cremini, baby bella, chestnut)thinly sliced
155gunsalted butter(5½oz)
1large clovegarlicminced
¼cupfresh sage leavespacked
1tablespoontoasted pine nutsoptional
parmesanfinely grated to serve
For best results, always weigh ingredients where a weight is provided
Instructions
Cook the pasta in a pot of salted boiling water according to packet instructions until al dente.
Drain the pasta, keeping ¼ a cup of pasta water in case you want to add it to your sauce. Just a little can make the sauce go further and even make it a little creamier.
Meanwhile, toast the pine nuts in a dry deep, light coloured medium saucepan over medium-high heat, tossing often until golden. Set aside.
Add the oil to the pan, still over medium-high heat and add the mushrooms, cook until the liquid all evaporates and they start turning golden brown. Set aside with the pine nuts on a warm plate.
Reduce the heat to medium and melt the butter in the same saucepan. Let it begin to bubble.
Add the garlic and sage leaves and continue cooking, swirling the pan often, as the butter foams and eventually turns amber in colour. Keep swirling the pan so you can see the colour of the butter and so it cooks evenly – you want to see an amber colour with brown flecks (not black).
Working quickly, remove from heat and scoop out some of the sage leaves to add back at the end.
Immediately add the drained pasta, pine nuts and mushrooms to the browned butter sauce and toss well to coat. If you like, you can add in a little of that reserved pasta water at this point too to get the consistency you like.
Add the sage leaves back and gently stir them through.
Taste and add salt and black pepper to taste. Transfer to serving dishes and serve with finely grated parmesan to taste.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Unsalted butter is best: Different brands of salted butter will have different quantities of salt and it can make your whole dish too salty. It’s better to season to taste at the end. Also, salted butter contains more water than unsalted which will evaporate leaving you with less sauce at the end.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.