If you’re looking for a dish that feels like a warm, cozy hug on a plate, the One-Pan Brown Butter and Sage Pasta Recipe is exactly what you need. This recipe combines the rich, nutty flavor of browned butter with fragrant fresh sage, tender mushrooms, and vibrant spinach—all cooked in one pan for simplicity and ease. It’s a perfect balance of buttery depth, herbal brightness, and a little zing from lemon and red pepper flakes, delivering a pasta dish that’s elegant but incredibly approachable. Trust me, once you try this, it’s going to become a beloved staple in your weeknight dinner rotation.
Ingredients You’ll Need
Everything about this recipe is straightforward, but each ingredient plays a crucial role in creating the layers of flavor and texture that make this dish sing. From the buttery base to the fresh herbs and vegetables, these simple essentials come together beautifully.
- 8 ounces Barilla® Pronto Pasta (Penne): Cooks quickly and holds sauce perfectly for that satisfying bite.
- 1/2 cup butter: The star that browns to add a rich, nutty depth to the dish.
- 2 tablespoons olive oil: Balances the butter and helps prevent burning while sautéing.
- 2 sprigs fresh sage: Infuses an earthy, fragrant aroma that pairs wonderfully with brown butter.
- Salt to taste: Enhances all the natural flavors and ties everything together.
- 1/2 teaspoon red pepper flakes: Adds just the right gentle heat and brightness.
- Juice of 1 fresh lemon: Brightens and lifts the richness with a fresh zing.
- 8 ounces white button mushrooms: Provide a meaty, umami element and mellow texture.
- 2 cups fresh spinach: Adds vibrant color and a healthy, tender green note.
- 2 cloves garlic, finely chopped: Delivers pungent warmth and aroma that complements the butter and sage.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): For finishing with a salty, savory kick.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Brown the Butter and Olive Oil
Start by melting the butter and olive oil together in a large cast iron pan over medium heat. This is where the magic begins. Lower the heat slightly and watch carefully as the butter transforms, turning amber and filling your kitchen with a toasty, nutty aroma. This brown butter base is what makes this pasta so irresistibly flavorful.
Step 2: Sauté Garlic, Sage, Mushrooms, and Spinach
Once your butter is browned, add the finely chopped garlic, fresh sage leaves, and sliced mushrooms to the pan. Let the mushrooms cook down and soften, releasing their earthy moisture—this usually takes about 7 minutes. Then toss in the fresh spinach and cook just until it wilts, about 3 to 5 minutes. Finish this step by seasoning with salt, red pepper flakes, and a generous squeeze of fresh lemon juice for a balanced, bright finish.
Step 3: Cook the Pasta Directly in the Pan
Here’s a great time-saver and flavor booster: add the dry pasta right into the pan with 3 cups of water and a pinch of salt. Bring this to a simmer and stir occasionally. The pasta will absorb the water and soak up all those brown butter and herb-infused flavors. After about 10 minutes, your penne should be perfectly al dente—soft but with a satisfying bite.
Step 4: Combine and Toss
Return the sautéed mushroom and spinach mixture to the pasta pan. Gently toss everything together to blend all those gorgeous flavors before adjusting the seasoning to your liking. This final mix coats each piece of pasta with the luscious brown butter sauce, making every bite flavorful and decadent.
Step 5: Serve with Cheese and Optional Heat
Plate your pasta with a generous sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Romano. If you love a bit more spice, a few extra red pepper flakes on top add a welcomed kick. Serve immediately to enjoy the full richness and texture of this delightful dish.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
A sprinkle of fresh grated cheese is essential for that salty, umami hit. If you want to elevate it further, try adding a few toasted pine nuts or a handful of chopped toasted walnuts for a wonderful crunch that contrasts the creamy pasta perfectly.
Side Dishes
This pasta shines beautifully on its own but pairs wonderfully with a crisp green salad dressed with lemon vinaigrette, or crusty garlic bread to mop up every last bit of that delicious brown butter sauce. For a heartier meal, roasted seasonal vegetables make a colorful, nutritious sidekick.
Creative Ways to Present
For a cozy dinner party, serve this pasta in shallow bowls garnished with whole sage leaves lightly fried in butter until crisp. For a simple weeknight meal, a sprinkle of fresh herbs like parsley or basil adds a bright, fresh touch. No matter how you plate it, this dish looks as fabulous as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Brown Butter and Sage Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but the texture may soften a little, so be gentle when reheating.
Freezing
This pasta doesn’t freeze as well because the spinach and mushrooms release moisture and the texture can change. If you want to freeze, keep in mind it’s best to freeze before adding the spinach and mushrooms, then combine fresh when reheating.
Reheating
When ready to enjoy leftovers, reheat gently in a pan over low heat, adding a splash of water or broth if the pasta seems dry. Cover it to trap steam which will help maintain moistness without turning the dish mushy. Avoid microwave reheating if possible to preserve the rich flavor of the brown butter sauce.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne works wonderfully here, you can swap in rigatoni, farfalle, or even spaghetti. Just keep an eye on cooking times and adjust liquid quantities slightly if needed, since different shapes absorb water differently.
Is fresh sage essential or can I use dried?
Fresh sage gives the best vibrant, aromatic experience, but if you only have dried sage, use it sparingly—start with about a teaspoon, as dried herbs are much more concentrated. Add it earlier in the cooking process to release its flavor fully.
Can I make this recipe vegan?
Yes! Replace the butter with a plant-based margarine or olive oil, skip the cheese or use a vegan alternative, and be sure to choose a pasta that contains no eggs. While the flavor will differ slightly, it’s still delicious and hearty.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add a gentle heat that complements the richness without overpowering the dish. Feel free to adjust the amount up or down to your personal heat preference!
Can I prepare this recipe ahead of time for a dinner party?
This dish is best served fresh to enjoy the full flavor and texture of the brown butter sauce. However, you can prepare the mushroom-spinach sauté in advance and reheat it before combining with freshly cooked pasta to streamline your prep.
Final Thoughts
I can’t encourage you enough to give the One-Pan Brown Butter and Sage Pasta Recipe a try. It’s one of those dishes that feels gourmet but is surprisingly easy to make. Perfect for busy nights when you crave something comforting yet special, it’s sure to become a favorite quick dinner that impresses anyone lucky enough to sit at your table.
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One-Pan Brown Butter and Sage Pasta is a flavorful, easy-to-make dish that combines nutty browned butter, fresh sage, sautéed mushrooms, and spinach with perfectly cooked penne pasta. Enhanced with garlic, a hint of lemon juice, and a touch of red pepper flakes, it’s a comforting yet elegant meal finished with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese.
Ingredients
Pasta
- 8 ounces Barilla® Pronto Pasta (Penne)
- 3 cups water
- Salt to taste (for cooking pasta)
Brown Butter and Vegetables
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- Salt to taste (for seasoning)
Garnish
- Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
- Additional red pepper flakes (optional)
Instructions
- Brown the Butter: 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.
- Sauté 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 Pasta and Vegetables: 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 and Garnish: Plate the pasta and garnish with freshly grated cheese and additional red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use a heavy-bottomed cast iron pan for even cooking and best browning of butter.
- Watch the butter closely while browning to prevent it from burning and becoming bitter.
- Barilla® Pronto Pasta cooks quickly and absorbs liquid well in one-pan preparations.
- Fresh sage adds a distinctive herbaceous note, but dried sage can be substituted in smaller quantity if needed.
- Adjust red pepper flakes to your preferred spice level.
- For a vegetarian option, ensure the cheese used is free of animal rennet.
- This dish is best served immediately to enjoy the nutty aroma and creamy texture of the brown butter sauce.
