One-Pan Brown Butter and Sage Pasta Recipe
If you’re craving a pasta dish that’s as simple to make as it is bursting with flavor, you’re going to love this One-Pan Brown Butter and Sage Pasta Recipe. It combines the rich nuttiness of brown butter with the earthy aroma of fresh sage, all mingling effortlessly with tender mushrooms, vibrant spinach, and perfectly cooked penne. This recipe is not just a delight for your taste buds; it’s also a super convenient one-pan wonder that gets you from stove to table in about 25 minutes. Whether it’s a weeknight dinner or a casual gathering, this pasta will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this One-Pan Brown Butter and Sage Pasta Recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role, from the nutty richness of butter to the fresh zing of lemon, creating a balanced medley of colors, textures, and flavors. Here’s what you’ll gather to start this culinary adventure:
- 8 ounces Barilla® Pronto Pasta (Penne): Cooks quickly without sacrificing that perfect al dente bite.
- 1/2 cup butter: The star that browns to create that deep, nutty flavor.
- 2 tablespoons olive oil: Helps prevent the butter from burning and adds fruity notes.
- 2 sprigs fresh sage: Introduces an earthy, aromatic touch that complements the butter perfectly.
- Salt to taste: Essential for balancing and enhancing the overall flavor.
- 1/2 teaspoon red pepper flakes: Provides a subtle, pleasant heat that wakes up the dish.
- Juice of 1 fresh lemon: Brightens and lifts the rich components with citrusy freshness.
- 8 ounces white button mushrooms: Bring umami depth and satisfy with their tender texture.
- 2 cups fresh spinach: Adds vibrant color and a mild, slightly sweet flavor when wilted.
- 2 cloves garlic, finely chopped: Infuses a savory backbone that complements all ingredients.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): To finish, adding salty sharpness and creaminess.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Prepare the Brown Butter and Sage
Begin by melting the butter and olive oil together over medium heat in a large cast iron pan. Once melted, reduce the heat slightly and keep a close eye as the butter gently browns, turning an amber color and releasing a nutty aroma — this takes about 5 to 6 minutes. Adding the olive oil here is a clever way to keep the butter from burning while ensuring you still get that deep, caramelized flavor. This foundational step really sets the tone for the entire dish.
Step 2: Cook the Aromatics and Vegetables
Next, toss in the finely chopped garlic, fresh sage leaves, and sliced white button mushrooms. Sauté these together until the mushrooms release their moisture and shrink down to a tender, flavorful state — about 7 minutes. Then stir in the fresh spinach, cooking it just until it wilts, roughly 3 to 5 minutes. This step creates a vibrant vegetable medley infused with all those rich brown butter and sage notes. Don’t forget to season with salt, add the red pepper flakes for a little kick, and squeeze in fresh lemon juice to balance the richness beautifully.
Step 3: Cook the Pasta
Once your veggies are cooked perfectly, transfer this mixture to a serving plate and set it aside for later. Using the same pan, add the dry penne pasta along with 3 cups of water and a generous pinch of salt. Bring everything to a gentle simmer, stirring occasionally to prevent sticking. In about 10 minutes, your pasta will cook in the browned butter base until the water has absorbed and the penne is cooked to a lovely al dente texture. This clever single-pan approach minimizes cleanup while maximizing flavor absorption.
Step 4: Combine and Finish
Finally, return the sautéed mushrooms, spinach, and sage back to the pan along with the perfectly cooked pasta. Gently toss everything together to marry the flavors evenly and give your dish that cohesive, homemade feel. Taste and adjust the seasoning if needed — a bit more salt or a pinch more red pepper flakes can make all the difference. This step brings your One-Pan Brown Butter and Sage Pasta Recipe to life, filling the kitchen with irresistible aromas that’ll have everyone gathered around the table in no time.
Step 5: Serve
Plate your pasta with a generous sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Romano cheese. If you like a little extra heat, add another pinch of red pepper flakes right on top. Serve immediately and enjoy the perfect harmony of textures and flavors in every bite.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
Adding garnishes to this One-Pan Brown Butter and Sage Pasta Recipe can elevate its presentation and flavor. Beyond freshly grated cheese, consider a few torn sage leaves crisped in a little butter for an extra texture contrast or a light drizzle of high-quality olive oil to add a fruity finish. These simple touches make the dish feel extra special without overwhelming its rustic charm.
Side Dishes
This pasta holds its own beautifully but pairs wonderfully with a few light sides. A crisp mixed green salad with a tangy vinaigrette provides a refreshing counterpoint, or some garlic bread with a crunchy crust offers a satisfying complement. Roasted vegetables or a bowl of marinated olives also make excellent companions that keep the meal balanced and inviting.
Creative Ways to Present
Want to impress? Serve this One-Pan Brown Butter and Sage Pasta Recipe in rustic bowls to showcase its warm colors and textures, garnished with edible flowers or microgreens for a pop of freshness. Alternatively, twirl the pasta using tongs and plate it neatly for a refined dinner party touch. A sprinkle of crushed toasted nuts like walnuts or pine nuts adds unexpected crunch and richness that guests will remember.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your One-Pan Brown Butter and Sage Pasta Recipe, store them in an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, though the pasta might absorb some sauce and thicken, so a little splash of water or broth when reheating will bring it back to life.
Freezing
Freezing this pasta is not the ideal choice because fresh spinach and mushrooms tend to become watery and lose texture when thawed. However, if needed, cool completely before transferring to a freezer-safe container. Consume within one month and expect some changes in texture after thawing.
Reheating
Gently reheat your leftovers in a skillet over medium-low heat, adding a splash of water, broth, or olive oil to loosen the sauce and revive the texture. Microwaving works too but stirring midway will ensure even warming without drying out the pasta. Reheating slowly keeps the brown butter flavor rich and aromatic rather than flat.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne works beautifully here, you can substitute with other shapes like rigatoni, farfalle, or even fusilli. Just adjust cooking time accordingly to ensure the pasta cooks evenly in the one-pan method.
What if I don’t have fresh sage on hand?
Fresh sage is key for that earthy aroma, but if you don’t have it, dried sage can be used—use about one-third the amount as fresh. Alternatively, fresh thyme or rosemary can add a lovely herbal note, although the flavor profile will shift slightly.
Is this recipe suitable for vegetarians?
Yes! The One-Pan Brown Butter and Sage Pasta Recipe is perfectly vegetarian. Just be sure to select cheese that is free from animal rennet if that is a concern.
Can I make this recipe vegan?
To veganize, swap butter for vegan margarine or coconut oil and omit the cheese or use a plant-based Parmesan substitute. The combination of brown “butter” and sage still delivers deep, comforting flavor.
How spicy is the red pepper flakes amount in the recipe?
The 1/2 teaspoon red pepper flakes offers a gentle heat that enhances the dish without overwhelming it. Feel free to adjust according to your heat preference — omitting or increasing the flakes works perfectly.
Final Thoughts
This One-Pan Brown Butter and Sage Pasta Recipe is one of those effortless dishes that make home cooking feel truly special. It’s packed with layers of flavor but remains incredibly approachable, making it a perfect recipe to add to your weeknight rotation or for impressing friends with minimal fuss. Give it a try—you’ll soon discover why this dish holds such a warm spot in my heart.
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One-Pan Brown Butter and Sage Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This One-Pan Brown Butter and Sage Pasta is a quick and flavorful Italian-inspired dish featuring nutty brown butter infused with fresh sage, sautéed mushrooms, spinach, and al dente penne pasta cooked directly in the pan. Finished with a splash of lemon juice and grated Parmigiano-Reggiano, this recipe offers a comforting yet vibrant meal ready in just 25 minutes.
Ingredients
Pasta and Sauce
- 8 ounces Barilla® Pronto Pasta (Penne)
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Vegetables and Aromatics
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
Garnish
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano)
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, which should take about 5-6 minutes. Watch carefully to prevent burning, as the butter will develop a nutty aroma and amber color.
- Cook the Aromatics and Vegetables: Add the chopped garlic, fresh sage, and sliced mushrooms to 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.
- 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 best flavor and texture.
Notes
- Watch the butter carefully during browning to prevent burning; brown butter should have a nutty aroma and golden brown color.
- Using Barilla® Pronto Pasta reduces cooking time, but regular pasta can be used with adjusted cooking times.
- For extra heat, increase red pepper flakes to taste.
- Fresh sage leaves can be removed after cooking if preferred for a milder flavor.
- Use freshly grated Parmigiano-Reggiano or Pecorino Romano for best flavor in garnish.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
