One-Pan Brown Butter and Sage Pasta Recipe
If you’re craving a cozy, flavorful pasta that feels both indulgent and fresh, this One-Pan Brown Butter and Sage Pasta Recipe is about to become your new go-to. It’s the perfect cozy-meets-elegant dish where nutty brown butter meets fragrant sage, tender mushrooms, and bright, fresh spinach — all cooked together right in one pan for easy prep and minimal cleanup. The lemon juice adds just the right zing to balance the richness, resulting in a comforting yet vibrant meal that’s as simple as it is unforgettable.
Ingredients You’ll Need
Every ingredient here plays a starring role, bringing simplicity but layers of texture, aroma, and flavor to this dish. The magic happens by combining these pantry staples thoughtfully, so don’t skip the quality butter and fresh sage for the full effect.
- 8 ounces Barilla® Pronto Pasta (Penne): This quick-cooking pasta is perfect for one-pan dishes, absorbing flavors beautifully.
- 1/2 cup butter: The base for the signature brown butter sauce, lending a rich, nutty depth.
- 2 tablespoons olive oil: Helps prevent burning and adds a lovely fruity undertone to the butter.
- 2 sprigs fresh sage: Fragrant and earthy, sage is the heart of this flavor combination.
- Salt to taste: Essential to bring all flavors into harmony.
- 1/2 teaspoon red pepper flakes: Adds just a hint of heat to balance the richness.
- Juice of 1 fresh lemon: Brightens the dish with a fresh citrus zing.
- 8 ounces white button mushrooms: Provide a meaty, earthy bite and soak up the brown butter beautifully.
- 2 cups fresh spinach: Adds vibrant color and a mild, fresh flavor.
- 2 cloves garlic, finely chopped: Infuses the sauce with savory warmth.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): For finishing with a salty, umami-rich touch.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Prepare the Brown Butter and Sage
This is where the magic begins. Melt the butter and olive oil together in a large cast iron pan over medium heat. As the butter melts, reduce the heat a bit and watch carefully until it turns a warm amber shade and releases a nutty aroma. This gentle browning takes about 5 to 6 minutes. Throw in the fresh sage sprigs to infuse their herbal, woodsy aroma into the butter, creating the signature sauce base for the dish.
Step 2: Cook the Aromatics and Vegetables
Now, add finely chopped garlic, fresh sage leaves, and sliced mushrooms to the pan. Sauté everything until the mushrooms release their moisture and become tender, about 7 minutes. Next, stir in the fresh spinach and cook just until it wilts, around 3 to 5 minutes. Season with salt and red pepper flakes, then brighten things up by squeezing in the fresh lemon juice. This step layers the flavors and adds texture, turning simple ingredients into a delicious medley.
Step 3: Cook the Pasta
Set the sautéed vegetables aside on a serving plate temporarily. Using the same pan, add the dry penne pasta together with 3 cups of water and a pinch of salt. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally. The pasta cooks in the buttery, fragrant water and absorbs all those lovely flavors while becoming perfectly al dente. This one-pan method means fewer dishes and a tastier pasta.
Step 4: Combine and Finish
Return the sautéed mushroom and spinach mix back to the pan with the cooked pasta and brown butter. Toss gently to combine everything evenly, letting the flavors meld into one deliciously harmonious dish. Taste and adjust seasoning if necessary – sometimes a little extra salt or pepper can take it to the next level.
Step 5: Serve
Plate your pasta immediately, then shower generously with freshly grated Parmigiano-Reggiano or Pecorino Romano. If you want a little boost of heat, sprinkle some extra red pepper flakes on top. Serve while warm and enjoy the comforting, rich flavors with a fresh, lemony brightness that will have you coming back for seconds.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
Sprinkling freshly grated cheese over this pasta is non-negotiable. It melts slightly, adding salty, savory depth and a delightful texture contrast. A few extra sage leaves can be fried in brown butter and used as an aromatic, crispy garnish. Don’t forget a little extra red pepper flakes if you like a touch of gentle heat with every bite.
Side Dishes
This luscious pasta stands beautifully on its own, but if you want a little something extra, a light green salad with lemon vinaigrette complements the richness perfectly. Garlic bread or crusty artisan bread is perfect for soaking up the irresistible brown butter sauce. Roasted seasonal vegetables can add additional color and crunch to your plate.
Creative Ways to Present
For a rustic, elegant presentation, serve the pasta family-style right in the skillet or cast iron pan it was cooked in. Alternatively, twirl portions on warmed plates and garnish with a sage leaf or edible flowers for a restaurant-quality look. Adding a drizzle of extra virgin olive oil or a few toasted pine nuts can provide an elevated finish and delightful texture.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Brown Butter and Sage Pasta Recipe stores nicely in an airtight container in the refrigerator for up to 3 days. The flavors intensify after resting, making it a fantastic next-day meal — just keep the cheese separate to avoid sogginess.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers in a sealed freezer-safe container for up to 2 months. To protect the texture, it’s best to freeze without cheese and add fresh grated cheese upon reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to loosen up the sauce and prevent drying out. You can also microwave it covered, stirring halfway through, but stovetop reheating preserves the sauce’s silky texture best.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne works beautifully here because it holds the sauce well, feel free to experiment with fusilli, rigatoni, or even farfalle. Just adjust cooking time as needed, especially since this is a one-pan cooking method.
Is it necessary to use fresh sage, or can I use dried?
Fresh sage really elevates the flavor and aroma of this dish, especially when browned in butter. However, if you only have dried sage, add it earlier in the cooking process to allow the flavor to infuse, though the result will be less vibrant than fresh.
Can I make this recipe vegan or dairy-free?
To make a vegan version, substitute the butter for a plant-based alternative and omit the cheese or use a vegan cheese substitute. Ensure the olive oil quantity is slightly increased to compensate for the reduced fat from butter.
What type of cheese pairs best with this pasta?
Parmigiano-Reggiano and Pecorino Romano both complement this pasta wonderfully, lending a salty, umami punch that balances the richness of brown butter and earthiness of sage. Choose based on your preference for sharpness; Pecorino Romano is tangier.
Can I add protein to the One-Pan Brown Butter and Sage Pasta Recipe?
Definitely! Grilled chicken, sautéed shrimp, or even crispy pancetta can be incorporated for added heartiness. Simply cook the protein first in the pan and set aside, then add it back in during the final combining step to keep everything flavorful and warm.
Final Thoughts
This One-Pan Brown Butter and Sage Pasta Recipe is one of those dishes you’ll find yourself making again and again because it’s just that good — simple, soulful, and packed with flavor. Whether it’s a cozy weeknight dinner or an impressive dish to share with friends, it brings warmth and comfort in every bite with minimal fuss. Give it a try, and watch this become a fast favorite in your kitchen.
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One-Pan Brown Butter and Sage Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One-Pan Brown Butter and Sage Pasta recipe is a flavorful, easy-to-make Italian-inspired dish that combines nutty brown butter, fresh sage, sautéed mushrooms and spinach, and perfectly cooked penne pasta. Ready in just 25 minutes, it’s a comforting and elegant meal that requires minimal cleanup and delivers maximum taste.
Ingredients
Pasta
- 8 ounces Barilla® Pronto Pasta (Penne)
Butter Sauce
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
Vegetables & Aromatics
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Garnish
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano), for serving
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 slowly, which should take about 5-6 minutes. Watch carefully to avoid burning; the butter will develop a nutty aroma and an amber color.
- Cook the Aromatics and Vegetables: Add the chopped garlic, fresh sage, and sliced mushrooms to the browned butter in 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 for brightness.
- 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 and Finish: Return the sautéed vegetables to the pan with the cooked pasta and brown butter sauce. Toss everything together gently to combine, allowing 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 carefully while browning; it can quickly go from brown to burnt.
- Using Barilla® Pronto Pasta or a similar quick-cooking pasta saves time because it cooks directly in the sauce.
- Fresh sage can be substituted with other fresh herbs like thyme if preferred.
- If you prefer a spicier dish, increase the red pepper flakes.
- For a vegan version, substitute butter with vegan margarine and omit the cheese or use vegan cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
