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
Scale
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
