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
Scale
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.
