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
Scale
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.
