Sage Butter Pasta with Mushrooms Recipe
Sage Butter Pasta with Mushrooms is the kind of meal you’ll want to make on repeat — it’s cozy, earthy, and packed with flavor, yet comes together in under half an hour. Imagine silky fettuccine twirled in a luscious sage-infused butter sauce, with golden sautéed mushrooms and a shower of Parmesan. This vegetarian pasta is perfect for busy weeknights or an impromptu dinner party, and it’s guaranteed to leave everyone swooning over every bite.
Ingredients You’ll Need
The magic of Sage Butter Pasta with Mushrooms is in its simplicity. Each ingredient brings something special to the table, from the aromatic sage to the umami-packed mushrooms, ensuring every forkful bursts with flavor and comfort.
- Fettuccine or Tagliatelle (8 ounces): Long, flat noodles are ideal for catching every drop of that buttery sage sauce.
- Unsalted Butter (3 tablespoons): The heart of the sauce—creamy, rich, and perfect for infusing with fresh sage.
- Olive Oil (1 tablespoon): Helps the butter brown gently and adds another layer of flavor to the sautéed mushrooms.
- Cremini or Baby Bella Mushrooms (8 ounces, sliced): These bring a deep, savory earthiness that makes the dish extra satisfying.
- Garlic Cloves (2, minced): Just enough garlic for a fragrant, mouthwatering boost.
- Fresh Sage Leaves (10, roughly chopped): Sage is the star herb—woodsy and aromatic, it transforms the butter sauce.
- Grated Parmesan Cheese (1/4 cup): Adds creamy saltiness that ties everything together.
- Salt and Freshly Ground Black Pepper: Essential for seasoning and balancing all the flavors.
- Optional: Lemon Juice or Pasta Water: A quick squeeze of lemon or a splash of pasta water can loosen and brighten the sauce, if desired.
How to Make Sage Butter Pasta with Mushrooms
Step 1: Cook the Pasta
Start by bringing a large pot of generously salted water to a boil. Drop in your fettuccine or tagliatelle and cook until just al dente—this usually takes about 8 to 10 minutes. Before draining, remember to scoop out about half a cup of pasta water. This starchy liquid is liquid gold for adjusting your sauce later!
Step 2: Sauté the Mushrooms
While the pasta cooks, heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Once the butter melts, add all those glorious mushrooms. Spread them out and let them sizzle undisturbed for a few minutes—that’s how you get that beautiful golden color. Stir and continue cooking until they’re deep brown, tender, and fragrant, about 6 to 8 minutes.
Step 3: Add Garlic and Sage
When the mushrooms are just right, stir in the minced garlic and chopped fresh sage. Let them cook for another minute or two, just until the garlic mellows and the sage becomes fragrant. You’ll smell the dish coming together—herby, toasty, and so inviting!
Step 4: Build the Sage Butter Sauce
Now, add the remaining two tablespoons of butter to the pan. Let it melt and mingle with the mushrooms, sage, and garlic, forming a glossy, aromatic sauce. This is where Sage Butter Pasta with Mushrooms gets its signature richness!
Step 5: Toss Pasta and Finish
Add your drained pasta straight into the skillet. Toss well so every strand is coated in that buttery, sage-scented goodness. If the sauce seems a little thick or sticky, add a splash of reserved pasta water or a squeeze of lemon juice to loosen it up. Season with salt and plenty of freshly ground black pepper to taste. Remove from heat and sprinkle in the grated Parmesan, tossing once more to finish.
How to Serve Sage Butter Pasta with Mushrooms
Garnishes
A final flourish makes all the difference! Top your Sage Butter Pasta with Mushrooms with extra shavings of Parmesan, a few more crispy fried sage leaves if you have them, and a crack of black pepper. If you love a citrusy punch, a tiny squeeze of lemon over each bowl brings brightness to every bite.
Side Dishes
This pasta is rich and satisfying, so it pairs beautifully with something light and fresh. Try a crisp green salad with a lemony vinaigrette, roasted asparagus, or a simple tomato salad. Warm, crusty bread is also perfect for soaking up any extra sage butter sauce left on your plate.
Creative Ways to Present
For an extra-special touch, serve Sage Butter Pasta with Mushrooms in wide, shallow bowls so the sauce spreads out and the mushrooms are on full display. Garnish with edible flowers or microgreens for color. Or, nestle the pasta into a large serving platter at the center of the table, letting everyone help themselves family-style.
Make Ahead and Storage
Storing Leftovers
If you have extra Sage Butter Pasta with Mushrooms, let it cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers almost as irresistible as the first serving!
Freezing
While this pasta is best enjoyed fresh, you can freeze it in a pinch. Transfer cooled portions to freezer-safe containers or bags, removing as much air as possible. It will keep for about 1 month, but the mushrooms may soften and the sauce may separate slightly when reheated.
Reheating
To warm up leftovers, add a splash of water or milk to the pasta and reheat gently in a skillet over medium-low heat, stirring until warmed through. If using the microwave, cover the container loosely and heat in short bursts, mixing in between. Add extra Parmesan and a tiny knob of butter for the freshest flavor.
FAQs
Can I use dried sage instead of fresh?
Fresh sage really brings the magic to Sage Butter Pasta with Mushrooms, but if you can’t find it, use about 1 teaspoon of dried sage. Add it to the pan with the garlic so it has time to infuse the sauce, but keep in mind the flavor will be a little less vibrant.
What other mushrooms work well in this recipe?
Almost any mushroom you love will shine here! Try shiitake, oyster, or even a mix of wild mushrooms for a deeper, more complex flavor. Just slice them similarly so they cook evenly with the pasta.
Is there a vegan version of Sage Butter Pasta with Mushrooms?
Absolutely! Swap in your favorite plant-based butter, skip the Parmesan or use nutritional yeast for cheesy flavor, and double-check that your pasta is egg-free. The result is just as creamy and satisfying.
Can I add protein to make it heartier?
Definitely. Grilled chicken, white beans, or pan-seared tofu are all great additions if you want to bulk up your Sage Butter Pasta with Mushrooms. Just cook them separately and toss them in at the end.
How do I prevent the sauce from getting greasy?
The key is to use unsalted butter and not to overheat it. Let the butter melt gently and add a splash of pasta water or lemon juice if the sauce separates. Tossing the pasta in the sauce right before serving keeps everything silky and emulsified.
Final Thoughts
There’s something truly special about a bowl of Sage Butter Pasta with Mushrooms—comforting, quick, and elegant enough to impress. Give it a try, play with the flavors, and make it your own. I can’t wait for you to fall in love with this recipe as much as I have!
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Sage Butter Pasta with Mushrooms Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Sage Butter Pasta with Mushrooms recipe featuring tender fettuccine tossed in a rich, buttery sage sauce with sautéed cremini mushrooms and a sprinkle of Parmesan. This easy stovetop Italian dish is perfect for a quick vegetarian dinner with a hint of earthiness from fresh sage and mushrooms.
Ingredients
Pasta
- 8 ounces fettuccine or tagliatelle pasta
Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 10 fresh sage leaves, roughly chopped
- 1/4 cup grated Parmesan cheese
Seasoning & Optional
- Salt and freshly ground black pepper, to taste
- Optional: squeeze of lemon juice or a splash of reserved pasta water to loosen sauce
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Sauté Mushrooms: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until browned and tender, about 6 to 8 minutes.
- Add Garlic and Sage: Stir in the minced garlic and chopped sage leaves, cooking for another 1 to 2 minutes until fragrant.
- Create Sauce: Add the remaining butter to the skillet, allowing it to melt and form a silky sauce that coats the mushrooms and herbs.
- Toss Pasta: Add the drained pasta to the skillet and toss well to coat with the sage butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and help it cling to the noodles.
- Season: Season with salt and freshly ground black pepper to taste.
- Finish and Serve: Remove from heat, stir in the grated Parmesan cheese, and serve immediately, optionally garnished with extra Parmesan.
Notes
- Any pasta shape can be used, but long noodles like fettuccine or tagliatelle work best for coating with the sauce.
- For a vegan version, use plant-based butter and replace Parmesan with nutritional yeast or omit cheese altogether.
- A squeeze of fresh lemon juice adds brightness and balances the richness of the butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
