There is nothing quite as satisfying as a hearty yet elegant pasta dish that comes together with minimal fuss but maximum flavor. This One-Pan Brown Butter and Sage Pasta Recipe delivers just that — luscious, nutty browned butter mingling with fragrant sage leaves, tender mushrooms, and vibrant spinach, all tossed with perfectly cooked penne. The addition of fresh lemon juice and a subtle kick from red pepper flakes makes this dish refreshingly balanced and irresistibly cozy. It’s a simple, soul-warming meal that feels like a hug on a plate, perfect for weeknights or impressing guests without a complicated process.
Ingredients You’ll Need
The brilliance of this One-Pan Brown Butter and Sage Pasta Recipe lies in its simplicity. Each ingredient plays a pivotal role in building layers of flavor, texture, and even color. From the creamy butter to the earthy mushrooms and bright spinach, the components come together to create a harmonious dish.
- 8 ounces Barilla® Pronto Pasta (Penne): Cooks quickly and maintains a perfect al dente bite, ideal for one-pan recipes.
- 1/2 cup butter: The star for browning and delivering that irresistible nutty aroma and richness.
- 2 tablespoons olive oil: Helps balance the butter and prevents scorching while adding a smooth flavor.
- 2 sprigs fresh sage: Infuses an earthy, slightly peppery essence that pairs beautifully with brown butter.
- Salt to taste: Enhances all the natural flavors throughout the dish.
- 1/2 teaspoon red pepper flakes: Adds just the right touch of heat to keep things exciting.
- Juice of 1 fresh lemon: Provides brightness and a zing that cuts through the richness of the butter.
- 8 ounces white button mushrooms: Their mild, savory flavor and meaty texture enrich the pasta.
- 2 cups fresh spinach: Adds fresh color, a slight earthiness, and delicate nutritional boost.
- 2 cloves garlic, finely chopped: Aromatic base that deepens the dish’s savory profile.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): Finishing touch that adds salty umami flavor and creaminess.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Brown the Butter and Infuse Flavor
Begin by melting the butter and olive oil together in a large cast iron pan over medium heat. Once melted, reduce the heat slightly so the butter can slowly brown without burning. This process takes about 5 to 6 minutes and fills your kitchen with a warm, nutty aroma and a beautiful amber color that forms the backbone of this recipe’s deep flavor.
Step 2: Sauté Aromatics and Vegetables
Add finely chopped garlic, fresh sage sprigs, and sliced mushrooms to the browned butter. Sauté until the mushrooms wilt, shrink, and release their moisture, about 7 minutes. Then stir in fresh spinach and cook it just until wilted, around 3 to 5 minutes. Season with salt, red pepper flakes, and finish by squeezing the juice of one lemon in. These ingredients create layers of earthiness and brightness that complement the brown butter perfectly.
Step 3: Cook Pasta Right in the Pan
Transfer the mushroom and spinach mixture off to the side or another plate temporarily, then add the dry Barilla Pronto penne directly into the same pan. Pour in 3 cups of water and add a generous pinch of salt. Bring everything to a simmer and cook, stirring occasionally, for about 10 minutes until the pasta absorbs the water and is tender but still has a nice bite.
Step 4: Combine Pasta with the Brown Butter Veggies
Return the sautéed vegetables to the pan with the pasta and brown butter sauce. Toss gently but thoroughly so every piece is coated and the flavors meld together nicely. Taste and adjust seasoning as needed to get that perfect balance of savory, nutty, and zesty.
Step 5: Plate and Garnish
Serve the pasta hot, garnished generously with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese. Add an extra sprinkle of red pepper flakes if you want to amp up the heat just a little. Enjoy immediately for best texture and experience.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
Freshly grated cheese is a must for this dish, but you can sprinkle finely chopped toasted walnuts or pine nuts for added crunch. A few extra sage leaves fried until crispy make a stunning, aromatic garnish. A small drizzle of good quality extra virgin olive oil right before serving also elevates the richness beautifully.
Side Dishes
Since the pasta is rich and flavorful, pair it with lighter sides like a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables such as asparagus or Brussels sprouts. A crusty, rustic bread is perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
Try serving this pasta in a shallow bowl rather than a plate to emphasize its sauce and veggies nicely. For a cozy dinner party, garnish individual portions with microgreens or edible flowers to bring color and elegance to the table. You could also add a fried egg on top for extra indulgence and protein.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pasta covered tightly in an airtight container and refrigerate it for up to 3 days. The flavors develop even more after resting, but the spinach might lose a bit of its fresh vibrancy over time.
Freezing
Freezing this dish is not ideal because the spinach and mushrooms can become mushy after thawing. However, if you want to freeze, pack the pasta tightly in a freezer-safe container and consume within 1 month. Thaw slowly in the refrigerator before reheating gently.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of water or broth to prevent drying out. Avoid microwave reheating if possible to maintain the texture of the brown butter sauce and mushrooms. Stir occasionally until warmed through.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While Barilla Pronto Penne cooks perfectly in this one-pan dish, short pasta shapes like rigatoni, ziti, or farfalle would also work well. Just adjust cooking times slightly as needed to ensure they cook through in the pan.
Is fresh sage necessary, or can I use dried sage instead?
Fresh sage adds a vibrant, herbal aroma that really shines when gently cooked in butter. Dried sage is much stronger and less bright, so if you must use it, use it sparingly and add it earlier to allow it to bloom, but fresh is definitely recommended here.
Can I make this recipe vegan?
Yes! Replace the butter with a plant-based vegan butter and opt for a vegan cheese substitute or nutritional yeast for that cheesy umami finish. Be sure your pasta also contains no eggs to keep it fully vegan.
How spicy is the dish with red pepper flakes?
The half teaspoon of red pepper flakes adds a gentle warmth without overwhelming heat. You can adjust this amount based on your spice preference, or omit it entirely if you prefer a milder flavor.
What wine pairs well with this One-Pan Brown Butter and Sage Pasta Recipe?
A crisp, aromatic white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the browned butter and sage notes. For red wine lovers, a light-bodied Pinot Noir complements the earthiness of the mushrooms without overpowering the delicate flavors.
Final Thoughts
This One-Pan Brown Butter and Sage Pasta Recipe is a shining example of how simple ingredients and straightforward technique can produce something truly special and comforting. Whether you’re cooking for a weeknight dinner or a small gathering, this recipe brings warmth, elegance, and a touch of rustic charm right to your table. I can’t wait for you to try it and experience how easy it is to make something so delightfully tasty!
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy one-pan brown butter and sage pasta recipe featuring sautéed mushrooms, fresh spinach, and a nutty brown butter sauce. This quick weeknight meal combines the richness of brown butter with the earthiness of sage, complemented by zesty lemon juice and a touch of heat from red pepper flakes.
Ingredients
Pasta and Sauce
- 8 ounces Barilla® Pronto Pasta (Penne)
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Vegetables
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
Garnish
- Freshly grated cheese (Parmigiano-Reggiano or Pecorino Romano), for serving
Instructions
- Brown the Butter: In a large cast iron pan, melt the butter and olive oil together over medium heat. Reduce the heat slightly and let the mixture brown for 5-6 minutes. Watch carefully to prevent burning, as the butter will develop a nutty aroma and an amber color.
- Sauté Vegetables: Add the chopped garlic, fresh sage, and sliced mushrooms to the pan. Sauté until the mushrooms release their moisture, shrink, and become tender, about 7 minutes. Then add the spinach and cook until wilted, approximately 3-5 minutes. Season with salt, red pepper flakes, and squeeze in the lemon juice.
- Cook the Pasta: Transfer the mushroom and spinach mixture to a serving plate and set aside. In the same pan, add the dry pasta along with 3 cups of water and a generous pinch of salt. Bring to a simmer and cook, stirring occasionally, for about 10 minutes until the water is absorbed and the pasta is al dente.
- Combine Pasta and Vegetables: Return the sautéed vegetables to the pan with the cooked pasta and brown butter sauce. Toss everything together gently to combine and allow the flavors to meld. Adjust seasoning if needed.
- Serve: Plate the pasta and garnish with freshly grated cheese and additional red pepper flakes if desired. Serve immediately for the best flavor and texture.
Notes
- Watch the butter closely while browning to avoid burning and developing a bitter taste.
- You can substitute white button mushrooms with cremini or baby bella mushrooms for a deeper flavor.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Use freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for optimal flavor and texture.
- Barilla Pronto Pasta cooks quickly without boiling water, but if using regular pasta, adjust cooking time accordingly.
