Imagine sinking your fork into silky noodles tangled with earthy mushrooms, glossy sage butter, and a shower of Parmesan—pure, aromatic happiness in a bowl! Sage Butter Pasta with Mushrooms is my ultimate “treat yourself” dinner: elegant enough for a date night, yet so doable for busy weeknights. The star flavors—savory mushrooms and crispy-edged sage—do a beautiful dance with tender pasta and a touch of lemon zest. If you crave cozy Italian-influenced comfort but want a meal that feels elevated, this is the dish you’ll want to put on repeat.
Ingredients You’ll Need
This recipe keeps things beautifully simple, but every ingredient does a little magic! Each one brings its distinct character to the table, whether that’s the richness of butter, the heady perfume of sage, or the earthy bite of mushrooms. Let’s do a quick ingredient roll-call so you’re set up for the very best Sage Butter Pasta with Mushrooms.
- Fettuccine or Tagliatelle Pasta: Wide, flat noodles soak up the sage butter and catch the mushroom slices for perfect forkfuls every time.
- Olive Oil: Gives a little extra flavor and helps sauté the shallots and mushrooms for a lovely golden edge.
- Unsalted Butter: Essential for that velvety, nutty sauce that clings to the pasta and binds all the flavors.
- Shallot: Adds delicate sweetness and depth, a perfect background note for the earthy mushrooms.
- Garlic: Two cloves are just right for infusing everything with irresistible aroma—don’t skimp!
- Cremini or Baby Bella Mushrooms: These have more flavor than plain white mushrooms and a juicy, tender texture once sautéed.
- Fresh Sage Leaves: The star of the show! When fried, they get a toasty, crisp edge and release their best flavor.
- Red Pepper Flakes (optional): A pinch brings subtle warmth, but you can leave them out if you prefer things mild.
- Grated Parmesan Cheese: Nutty, salty, and utterly classic—save extra for topping!
- Salt and Black Pepper: Key for seasoning and really letting all the flavors sing.
- Reserved Pasta Water: The secret to silky, glossy sauce that clings to every noodle.
- Lemon Zest (optional): Adds a brightness that wakes up all the other flavors without overpowering the dish.
How to Make Sage Butter Pasta with Mushrooms
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil, then drop in your fettuccine or tagliatelle. Cook the noodles until just al dente—usually a minute or two less than the package says. Before you drain, scoop out about a quarter cup of that starchy pasta water; it’s liquid gold for your sauce! Drain the pasta and set aside while you work on the rest.
Step 2: Sauté the Aromatics
In a big, deep skillet over medium heat, add your olive oil and one tablespoon of butter. As soon as the butter melts, toss in the finely chopped shallot and minced garlic. Stir constantly and let them cook for a couple of minutes until everything smells amazing and turns beautifully fragrant, but don’t let the garlic brown.
Step 3: Brown the Mushrooms
Time for the mushrooms to shine! Add your sliced cremini or baby bellas to the pan. Let them cook undisturbed for a few minutes to get a bit of color before stirring. Once you do stir, keep cooking for about 6 to 8 minutes until the edges turn golden and all the mushrooms are perfectly tender and a bit browned. Don’t rush this step; you want deep, savory flavor.
Step 4: Sage and Spice
Sprinkle in the chopped fresh sage and, if you like the heat, the red pepper flakes. Stir for another minute or two. You’ll know it’s ready when the sage is a little crispy and the kitchen is bathed in herby, buttery perfume—this is where your Sage Butter Pasta with Mushrooms really gets its signature taste!
Step 5: Make It Saucy
Add the second tablespoon of butter and give it just a moment to melt into the mushrooms and sage. Now, add in your drained pasta and the reserved pasta water. Toss everything together so the noodles are fully coated and begin to soak up all that flavor.
Step 6: Finishing Touches
Remove the skillet from heat and stir in the grated Parmesan, plus the lemon zest if you want an extra pop of brightness. Taste and adjust with salt and pepper—this last minute of attention makes all the difference. Serve hot, topped with extra Parmesan and (if you’re feeling fancy) a light drizzle of truffle oil!
How to Serve Sage Butter Pasta with Mushrooms
Garnishes
To boost both looks and taste, go big on garnishes! Extra shaved Parmesan dusted on top is always a winner, and if you have a few whole sage leaves left, fry them quickly in a bit of butter and tuck them onto the plate as a fragrant, crispy topper. A sprinkle of black pepper looks beautiful and adds just a touch of spicy bite.
Side Dishes
Hearty but never heavy, Sage Butter Pasta with Mushrooms pairs beautifully with bright, zippy sides. Try a crisp arugula salad with lemon vinaigrette or a tangle of garlicky roasted greens. For a special meal, add a chunk of crusty bread to mop up every drop of that sage-infused butter.
Creative Ways to Present
If you’re hosting or simply want to heighten the restaurant-style vibe, twirl little nests of pasta onto plates with tongs, stacking the mushrooms and sage leaves on top. Sometimes I serve this family-style from a large, pre-warmed platter at the center of the table, garnished generously for sharing. For a cozy night in, dish it up in warmed bowls with a lemon wedge or side of roasted hazelnuts for crunch.
Make Ahead and Storage
Storing Leftovers
For best results, store any leftover Sage Butter Pasta with Mushrooms in an airtight container in the refrigerator. It keeps well for up to two days. Add a glug of olive oil before sealing to prevent sticking and keep things silky.
Freezing
While this pasta is definitely its best fresh, you can freeze it in a pinch. Spoon cooled leftovers into a freezer-safe container, ideally in a single layer. Thaw overnight in the fridge before reheating. Just keep in mind that the texture of the mushrooms and pasta may soften a bit.
Reheating
To reheat, transfer the pasta to a skillet with a splash of water or milk to help revive the sauce. Warm gently over medium-low heat until hot, stirring often. Finish with more Parmesan and, if you like, a hint of fresh sage to bring those flavors back to life.
FAQs
Can I use dried sage instead of fresh?
For Sage Butter Pasta with Mushrooms, fresh sage really makes a difference—you’ll get that lovely crispy texture and the most fragrance. If you only have dried, use a small pinch, but try to get fresh if at all possible.
What other mushroom varieties work in this recipe?
Absolutely! While cremini or baby bellas are delicious, you can swap in shiitake, oyster, or even a wild blend. Each brings a unique flavor and texture, making your pasta a bit more special.
Is this recipe gluten-free?
Just use your favorite gluten-free fettuccine or tagliatelle in place of regular pasta, and you’re good to go! The sauce and all other ingredients are naturally gluten-free, so Sage Butter Pasta with Mushrooms is easy to adapt.
Can I make this pasta vegan?
With a few swaps, yes! Use plant-based butter and skip the Parmesan (or sub in a vegan cheese alternative or nutritional yeast for that cheesy kick). The mushrooms and sage butter aspect still shine beautifully.
Can I double the recipe for a crowd?
Definitely! Simply scale up all the ingredients and use a very large pan so everything cooks evenly. Sage Butter Pasta with Mushrooms is always a crowd-pleaser, and a little extra sage butter doesn’t hurt anyone!
Final Thoughts
If you’re looking for a meal that tastes like something truly special but comes together in under 30 minutes, this Sage Butter Pasta with Mushrooms is calling your name. I hope it brings you as much joy and comfort as it does in my own kitchen. Don’t hesitate—give it a try the next time you want something both simple and oh-so-satisfying!
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Sage Butter Pasta with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the savory goodness of Sage Butter Pasta with Mushrooms. This comforting dish features tender pasta coated in a luscious sage-infused butter sauce, complemented by earthy cremini mushrooms and a sprinkle of Parmesan cheese.
Ingredients
Pasta:
- 8 oz fettuccine or tagliatelle pasta
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 8–10 fresh sage leaves, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 1/4 cup reserved pasta water
- Zest of 1/2 lemon (optional)
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Prepare the sauce: In a skillet, sauté shallot and garlic. Add mushrooms, sage, and red pepper flakes. Stir in butter, then combine with pasta and reserved water.
- Finish the dish: Mix in Parmesan, lemon zest, salt, and pepper. Serve hot with extra Parmesan.
Notes
- For added richness, consider drizzling truffle oil or adding a dollop of mascarpone.
- Experiment with different mushroom varieties like oyster or shiitake for diverse flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
