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
Scale
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.
