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
Scale
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
