Imagine diving into a dish that perfectly marries the nutty complexity of brown butter with the aromatic earthiness of sage. Meet your new one-pot weeknight wonder: *One-Pan Brown Butter and Sage Pasta*. Simple ingredients deliver a gourmet touch, promising every bite is a delightful experience.
Why You’ll Love This Recipe
- Minimal Cleanup: With everything cooked in one pan, cleaning up is as breezy as the cooking process.
- Flavor-Packed: The combination of brown butter and sage creates a deeply savory flavor profile that feels restaurant worthy.
- Versatile: This dish can easily adapt to whatever you have on hand, making it perfect for any night of the week.
Ingredients You’ll Need
This recipe relies on a handful of ingredients that sing together in harmony. Each component brings a unique layer to the dish, ensuring both the pasta and the cook experience pure joy.
- Penne Pasta: Barilla® Pronto variety, which cooks quickly to the perfect al dente texture.
- Butter: The foundation for our brown butter, adding a rich, nutty aroma that’s truly irresistible.
- Fresh Sage: These aromatic leaves infuse our brown butter with a fragrant, earthy complexity.
- White Button Mushrooms: Sliced thin, they soak up flavors while contributing a tender, meaty texture.
- Fresh Spinach: Packs in nutrients, while adding vibrant color and a subtle bitter note.
- Red Pepper Flakes: For just the right amount of zing to balance the richness.
- Fresh Lemon Juice: A touch of acidity to brighten and freshen up the palate.
- Fresh Grated Cheese: Perfect for finishing and adds that extra creamy touch.
- Garlic: Finely chopped to provide a punch of flavor that rounds everything out.
Variations
Cooking is all about making it your own! Feel free to explore these delicious variations to cater to your unique taste buds or pantry constraints.
- Add Protein: Toss in some grilled chicken or shrimp to turn this side into a hearty main course.
- Go Green: Swap out spinach for kale or Swiss chard for a heartier green alternative.
- Nutty Crunch: Sprinkle with toasted pine nuts or walnuts for an extra layer of texture and flavor.
How to Make One-Pan Brown Butter and Sage Pasta
Step 1: Create the Brown Butter Base
In a large cast iron pan, melt the butter and olive oil together over medium heat. Lower the heat as they melt and allow the mixture to turn a gorgeous golden brown, but keep a close watch to avoid burning. This aromatic concoction forms the flavor foundation of your One-Pan Brown Butter and Sage Pasta.
Step 2: Build the Vegetable Medley
Add the garlic, sage, and sliced mushrooms to the pan, letting them meld with the brown butter for depth. Cook until the mushrooms release their moisture and shrink. Then, add the spinach, sauté until it’s wilted, and season with salt, red pepper flakes, and lemon juice for that perfect balance.
Step 3: Cook the Pasta
Remove the vegetables from the pan but keep that delightful butter essence. Add the Barilla® Pronto Pasta along with three cups of water and a sprinkling of salt. Let it simmer until the pasta absorbs the liquid and achieves the ideal al dente texture — about 10 minutes.
Step 4: Bring It All Together
Reintroduce the cooked veggies and the luscious brown butter back into the pan, tossing everything gently to ensure each piece is coated with that enchanting sauce. Serve with a generous grating of fresh cheese and extra red pepper flakes for a spicy kick.
Pro Tips for Making One-Pan Brown Butter and Sage Pasta
- Brown Butter Mastery: Stir frequently when browning butter to prevent burning, capturing the perfect nuttiness.
- Timing the Sage: Add sage at the right moment to release its oils without overpowering the dish.
- Pasta Precision: Use Pronto pasta to keep everything in one pan and ensure an even cook.
- Cheese Finishing: Grate cheese just before serving for that unbeatable fresh flavor and aroma.
How to Serve One-Pan Brown Butter and Sage Pasta
Garnishes
Top your pasta with freshly grated Parmesan or Pecorino for a salty, tangy twist, or try crispy fried sage leaves as a crunchy counterpart to the soft pasta.
Side Dishes
This pasta pairs wonderfully with a crisp, green salad tossed in a light vinaigrette or roasted garlic bread for soaking up any leftover sauce on the plate.
Creative Ways to Present
Consider serving it in shallow bowls for an elegant look, drizzling a bit of extra virgin olive oil and a sprinkle of fresh herbs over the top for added visual and taste appeal.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover pasta in an airtight container for up to three days. For best results, store the pasta and sauce separately, if possible.
Freezing
You can freeze this dish by portioning it into airtight containers, making sure it’s completely cooled before sealing. It can last in the freezer for up to two months.
Reheating
To reheat, add a splash of water or broth to the pasta and warm it gently over medium heat in a saucepan, stirring occasionally until fully heated through.
FAQs
-
Can I use dried sage instead of fresh?
While fresh sage provides a more vibrant flavor and aroma, you can substitute with dried sage. Just use a smaller amount as the dried version is more concentrated.
-
Is this recipe vegetarian?
Yes, this pasta is wholly vegetarian. However, verify that the cheese you use is vegetarian, as some varieties are made with animal rennet.
-
Can I use gluten-free pasta in this recipe?
Absolutely! Just make sure to adjust the cooking time according to the package instructions for gluten-free pasta to avoid overcooking.
-
What can I use instead of mushrooms?
If mushrooms aren’t your thing, try using zucchini or roasted red peppers for a different texture and flavor profile.
Final Thoughts
Consider embracing the warm, nutty aromas and cheesy finish of this One-Pan Brown Butter and Sage Pasta as a delightful treat in your weekly meal plan. It’s a fabulous option for impressing guests with minimal effort or indulging in a comforting dinner at home. Bon appétit!
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Description
This One-Pan Brown Butter and Sage Pasta is a quick, flavorful, and comforting dish that combines the nuttiness of browned butter with fresh sage, sautéed mushrooms, spinach, and a hint of lemon. Perfect for a weeknight dinner, it’s easy to prepare using a single skillet for a delicious, fuss-free meal.
Ingredients
For the Pasta and Sauce
- 1 box Barilla® Pronto Pasta (Penne) – about 8 ounces
- 1/2 cup butter (unsalted)
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Fresh grated cheese (Parmesan or Pecorino)
For serving
- Additional red pepper flakes (optional)
- Extra grated cheese (for garnish)
Instructions
- Melt and brown the butter: In a large cast iron skillet, combine the butter and olive oil over medium heat. Once melted, lower the heat to medium-low and cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-6 minutes. Be careful not to burn the butter.
- Sauté aromatics and mushrooms: Add the garlic, fresh sage, and sliced mushrooms to the browned butter. Cook until the mushrooms have released their moisture and shrunk, about 3-5 minutes. Season with salt, red pepper flakes, and squeeze in the lemon juice.
- Cook the spinach: Add the fresh spinach to the skillet. Sauté, stirring often, until the spinach is wilted and completely cooked down, about 3-5 minutes.
- Prepare the pasta: Push the mushroom and spinach mixture to one side of the pan. In the empty space, add the pasta along with 3 cups of water and a generous pinch of salt. Bring to a simmer, stirring occasionally, until the water is absorbed and the pasta is al dente, about 10 minutes.
- Combine everything: Return the mushrooms and spinach to the pasta in the skillet. Toss well to coat with the brown butter sauce. Adjust seasoning if needed.
- Serve: Plate the pasta and top with freshly grated cheese and additional red pepper flakes if desired. Serve immediately.
Notes
- Use freshly grated Parmesan or Pecorino cheese for the best flavor.
- Ensure the butter is browned but not burnt to achieve a rich, nutty flavor.
- You can substitute the mushrooms with other vegetables like zucchini or asparagus depending on season.
- This dish is best enjoyed immediately while warm and flavorful.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
