Description
This One-Pan Brown Butter and Sage Pasta is a delightful and simple dish that combines the rich, nutty flavors of brown butter and fresh sage with sautéed mushrooms, spinach, and garlic. The dry pasta is cooked directly in the pan with water, allowing it to absorb all the flavors while minimizing cleanup. Finished with a splash of lemon juice and a sprinkle of Parmigiano-Reggiano or Pecorino Romano, this recipe delivers a comforting yet sophisticated meal in just 25 minutes.
Ingredients
Scale
Pasta
- 8 ounces Barilla® Pronto Pasta (Penne)
- 3 cups water
- Salt to taste (for cooking pasta)
Sauce and Vegetables
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- Salt to taste (for seasoning vegetables)
Garnish
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano), to taste
- Additional red pepper flakes (optional)
Instructions
- Prepare the Brown Butter and Sage: 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 carefully, watching for about 5-6 minutes until it develops a nutty aroma and amber color. Be attentive to prevent burning.
- Cook the Aromatics and Vegetables: Add the finely chopped garlic, fresh sage sprigs, and sliced mushrooms to the pan. Sauté gently until the mushrooms release their moisture, shrink in size, and become tender, about 7 minutes. Then, add the fresh spinach and cook until it wilts, approximately 3-5 minutes. Season the mixture with salt, red pepper flakes, and squeeze in the fresh lemon juice to brighten the flavors.
- Cook the Pasta: Transfer the mushroom and spinach mixture to a serving plate and set aside. In the same pan, add the dry penne pasta along with 3 cups of water and a generous pinch of salt. Bring to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes or until the water is mostly absorbed and the pasta is al dente.
- Combine and Finish: Return the sautéed vegetables and brown butter sauce to the pan with the cooked pasta. Toss everything together gently to integrate the flavors throughout the dish. Taste and adjust the seasoning if needed.
- Serve: Plate the pasta and garnish with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese. Add additional red pepper flakes if you like some extra heat. Serve immediately to enjoy the best flavor and texture.
Notes
- Watch the butter carefully while browning to avoid burning, which will make the sauce bitter.
- Using Barilla® Pronto Pasta helps speed up the cooking time since it cooks quickly.
- Fresh sage is preferred for its aroma; dried sage will alter the flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- For a vegan variation, substitute the butter with a plant-based butter alternative and omit the cheese or use a vegan cheese substitute.
