“`html
If you’re craving a pasta dish that feels indulgent yet comes together effortlessly, this One-Pan Brown Butter and Sage Pasta Recipe is an absolute game-changer. Imagine nutty, golden brown butter infused with earthy fresh sage, silky sautéed mushrooms, and vibrant spinach all tossed with perfectly cooked pasta in one single pan — no fuss, no multiple pots to clean. It’s a brilliant balance of rich, savory flavors balanced by a bright hit of lemon juice and just the right amount of spice. Whether you’re cooking for a cozy weeknight meal or impressing friends with your culinary skills, this recipe captures the magic of simple, fresh ingredients transforming into something truly special.
Ingredients You’ll Need
There’s something so comforting about a handful of ingredients that each pull their weight in flavor and texture to create a dish that’s both elegant and approachable. For this one-pan wonder, every element, from the luscious butter to the fresh sage, plays a vital role, ensuring your pasta turns out deliciously rich, aromatic, and perfectly balanced.
- 8 ounces Barilla® Pronto Pasta (Penne): Cooks quickly while soaking up the brown butter sauce beautifully.
- 1/2 cup butter: The foundation of that golden, nutty flavor that makes this dish unforgettable.
- 2 tablespoons olive oil: Helps achieve the perfect brown butter without burning, adding a fruity depth.
- 2 sprigs fresh sage: Provides an earthy, herbaceous note that complements the butter perfectly.
- Salt to taste: Essential to enhance all the natural flavors.
- 1/2 teaspoon red pepper flakes: A gentle kick to brighten the richness.
- Juice of 1 fresh lemon: Adds a refreshing citrus lift that keeps every bite lively.
- 8 ounces white button mushrooms: Bring a meaty texture and umami depth to the dish.
- 2 cups fresh spinach: Adds vibrant color and subtle earthiness.
- 2 cloves garlic, finely chopped: Infuses a fragrant warmth that ties everything together.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): Sprinkled on top for a salty, creamy finish.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Prepare the Brown Butter and Sage
Start by melting butter and olive oil together in a large cast iron pan over medium heat. Keep an eagle eye on it as it transforms from yellow butter into a nutty, amber-hued brown butter. This usually takes about 5 to 6 minutes and is where the deep, toasty richness develops. Toss in fresh sage sprigs early on to infuse the butter with their distinct, aromatic flavor.
Step 2: Cook the Aromatics and Vegetables
Once your brown butter is ready, add the chopped garlic, fresh sage leaves, and sliced mushrooms to the pan. Let the mushrooms cook down and become tender, releasing all their earthy juices, which blend perfectly into the sauce. After about 7 minutes of sautéing, it’s time to add fresh spinach, cooking just until it wilts, about 3 to 5 minutes. Season this vibrant sauté with salt, red pepper flakes, and finish with a squeeze of lemon juice to brighten and balance the richness.
Step 3: Cook the Pasta
Transfer the savory mushroom and spinach mixture to a serving plate to keep them fresh while you cook the pasta. In the same pan, add the dry penne and pour in 3 cups of water along with a generous pinch of salt. Bring it to a simmer and let the pasta cook, stirring occasionally to prevent sticking, until the water is absorbed and the pasta reaches a perfect al dente texture, about 10 minutes.
Step 4: Combine and Finish
Return the sautéed vegetables to your pan of perfectly cooked pasta and brown butter sauce. Gently toss everything together so that each piece of penne is lovingly coated in the nutty, fragrant sauce. Take a moment to adjust the seasoning if needed—you want that harmonious blend of savory, spicy, and bright notes all in one bite.
Step 5: Serve and Enjoy
Plate up your masterpiece, then generously sprinkle freshly grated Parmigiano-Reggiano or Pecorino Romano cheese on top. Add a few extra red pepper flakes if you like a bit more heat. Serve immediately to enjoy that irresistible, fresh texture and aroma that makes this One-Pan Brown Butter and Sage Pasta Recipe an absolute must-try.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
Beyond the fresh grated cheese and red pepper flakes, think about adding toasted pine nuts or a few extra fried sage leaves for a delightful crunch and more herbal fragrance. A drizzle of high-quality olive oil at the end can add incredible richness and a glossy finish that is as pretty as it is delicious.
Side Dishes
This pasta works beautifully on its own, but you can also complement it with a crisp green salad dressed in lemon vinaigrette to enhance the brightness. Another great pairing would be garlic bread or a rustic crusty loaf to soak up any buttery sauce left on the plate—comfort food heaven.
Creative Ways to Present
For a stunning presentation, serve the pasta in individual shallow bowls garnished with whole sage leaves and a lemon twist to signal the fresh flavors inside. If hosting, consider plating alongside a charcuterie board featuring mild cheeses and olives that play well with the pasta’s buttery depth.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Since the pasta will absorb more sauce as it sits, it may thicken, so be ready to loosen it up with a splash of water or olive oil before reheating.
Freezing
Freezing this dish is possible but not ideal due to the texture changes the fresh spinach and pasta undergo. If you must freeze, keep it in a tightly sealed container for up to one month and thaw overnight in the fridge.
Reheating
The best way to reheat is on the stovetop over low heat with a little added water or broth, gently warming the pasta while loosening the sauce. Avoid the microwave if you can, as it may overcook the pasta and wilt the spinach excessively.
FAQs
Can I use a different type of pasta in this One-Pan Brown Butter and Sage Pasta Recipe?
Absolutely! While penne works well, you can substitute with other short pasta shapes like rigatoni, fusilli, or even small shells. The key is choosing pasta that holds the sauce well and cooks within the timeframe of the recipe.
What if I don’t have fresh sage on hand?
Fresh sage adds a wonderful aroma and flavor, but if you only have dried sage, use it sparingly—about a teaspoon—since dried herbs are more concentrated. Add it earlier during the butter browning to let the flavor infuse properly.
Is this recipe vegetarian or vegan?
This dish is vegetarian as written, thanks to the butter and cheese. To make it vegan, substitute dairy butter with a vegan alternative, omit the cheese or use a plant-based cheese, and ensure your pasta contains no eggs.
Can I make this recipe gluten-free?
Yes! Simply swap the Barilla® Pronto Pasta for a gluten-free penne or any other gluten-free pasta you prefer. Just be mindful of the cooking time, as it might vary slightly.
How can I make the dish more protein-rich?
Consider stirring in cooked chickpeas or topping with toasted pine nuts to add texture and protein. For non-vegetarian options, crisp pancetta or grilled chicken strips go wonderfully with the brown butter and sage flavors.
Final Thoughts
This One-Pan Brown Butter and Sage Pasta Recipe isn’t just a meal — it’s a celebration of simple, fresh ingredients coming together to create something truly special and comforting. I can’t recommend it enough for busy nights when you want something that feels impressive but is surprisingly easy to prepare. Give it a try and watch it quickly become one of your favorite go-to dishes.
“`
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One-Pan Brown Butter and Sage Pasta is a flavorful and comforting dish combining nutty brown butter, aromatic fresh sage, sautéed mushrooms, and spinach with perfectly cooked penne pasta. Enhanced with garlic, red pepper flakes, and a fresh lemon zing, this quick 25-minute recipe offers a deliciously simple yet elegant meal ideal for busy weeknights or casual dinners.
Ingredients
Dry Ingredients
- 8 ounces Barilla® Pronto Pasta (Penne)
- Salt to taste
- 1/2 teaspoon red pepper flakes
Fresh Produce
- 2 sprigs fresh sage
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Juice of 1 fresh lemon
Dairy and Oils
- 1/2 cup butter
- 2 tablespoons olive oil
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano), for garnish
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 closely when browning to avoid burning; it should turn amber and smell nutty.
- Using a cast iron pan helps to evenly brown the butter and develop deeper flavors.
- You can substitute white button mushrooms with cremini or shiitake for a different flavor profile.
- Barilla® Pronto Pasta cooks quickly and absorbs water efficiently, no pre-boiling needed.
- Adjust red pepper flakes to control the spice level according to your preference.
- Fresh grated Parmigiano-Reggiano or Pecorino Romano adds a rich, salty finish to the dish.
