If you are craving a delightful pasta dish that is bursting with flavor yet simple enough for a weeknight dinner, this One-Pan Brown Butter and Sage Pasta Recipe is going to be your new go-to. Imagine tender penne pasta cooked to perfection in a rich, nutty brown butter sauce infused with fresh sage, complemented by earthy mushrooms and vibrant spinach—the perfect harmony of textures and tastes all created in just one pan. This recipe brings warmth and comfort to the table with minimal fuss, making it a total winner when you want something impressive but easy.
Ingredients You’ll Need
The magic behind this One-Pan Brown Butter and Sage Pasta Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role, whether it’s adding depth, freshness, or that silky texture that ties everything together beautifully.
- 8 ounces Barilla® Pronto Pasta (Penne): Quick-cooking pasta that absorbs flavors wonderfully while getting perfectly tender in the pan.
- 1/2 cup butter: Essential for achieving that signature rich, nutty brown butter flavor that forms the sauce’s base.
- 2 tablespoons olive oil: Prevents the butter from burning and rounds out the sauce with fruity undertones.
- 2 sprigs fresh sage: Brings an earthy, aromatic note that elevates the dish instantly.
- Salt to taste: Enhances all the natural flavors, ensuring nothing tastes flat.
- 1/2 teaspoon red pepper flakes: Adds a subtle kick for those who enjoy a touch of heat.
- Juice of 1 fresh lemon: Brightens the whole dish, balancing the richness of the brown butter.
- 8 ounces white button mushrooms: Their meaty texture and mild flavor complement the sauce perfectly.
- 2 cups fresh spinach: Offers a fresh, slightly earthy green contrast and adds vibrant color.
- 2 cloves garlic, finely chopped: Introduces a wonderful depth and savory note.
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano): The finishing touch that brings an irresistible salty, umami punch.
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Prepare the Brown Butter and Sage
Start by melting the butter and olive oil together in a large cast iron pan over medium heat. Keeping a close eye, reduce the heat slightly and let this duo brown gently for about 5 to 6 minutes. As it browns, you’ll notice the butter releasing a heavenly nutty aroma and turning a beautiful amber color—this is the heart and soul of your sauce, so patience here pays off big.
Step 2: Cook the Aromatics and Vegetables
Next, add the finely chopped garlic, fresh sage sprigs, and sliced mushrooms to the pan. Sauté them until the mushrooms have softened and released their moisture, shrinking down to tender perfection—this should take around 7 minutes. Then toss in the fresh spinach and cook until it’s just wilted, about 3 to 5 minutes. Season everything with salt, red pepper flakes, and finish with the refreshing squeeze of lemon juice to brighten the flavors.
Step 3: Cook the Pasta
Remove the vegetable mixture from the pan onto a separate plate and set aside for now. In the same pan, add the dry penne pasta along with 3 cups of water and a generous pinch of salt. Bring the mixture to a gentle simmer and cook, stirring occasionally, for approximately 10 minutes until the water has fully absorbed and the pasta is al dente—it’s amazing how one pan handles everything with such ease.
Step 4: Combine and Finish
Return the sautéed vegetable mixture to the pan with the perfectly cooked pasta and rich brown butter sauce. Gently toss everything to meld the flavors together, allowing the fragrant sage, tender mushrooms, and spinach to infuse every bite. Taste and adjust seasoning as needed—this finish is where the dish truly comes alive.
Step 5: Serve
Plate your pasta with care and generously sprinkle freshly grated Parmigiano-Reggiano or Pecorino Romano on top. If you like a bit more heat, add some extra red pepper flakes. Serve immediately to enjoy the dish at its absolute best, warm and comforting.
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
To elevate the presentation and flavor even more, try garnishing with a few whole sage leaves lightly toasted in some butter for crunch and aroma. Freshly cracked black pepper and a zest of lemon zest can add a pop of brightness, while a drizzle of extra virgin olive oil before serving will add silkiness and shine.
Side Dishes
This pasta shines on its own but pairs beautifully with crisp, refreshing salads such as an arugula and fennel salad dressed with lemon vinaigrette. For something heartier, a rustic loaf of crusty garlic bread or roasted vegetables like asparagus or Brussels sprouts offer wonderful complementary textures and flavors to the richness of the brown butter sauce.
Creative Ways to Present
Get playful by serving this dish family-style with an extra bowl of grated cheese and red pepper flakes for guests to customize. Plate it in shallow bowls, topping with microgreens or edible flowers for a restaurant-worthy look. You could even turn it into a baked pasta dish by layering it with mozzarella and broiling just until golden and bubbly.
Make Ahead and Storage
Storing Leftovers
Leftovers from this One-Pan Brown Butter and Sage Pasta Recipe are fantastic. Store them in an airtight container in the refrigerator for up to three days. The flavors will marry even more after resting overnight, making subsequent meals incredibly tasty and effortless to reheat.
Freezing
Freezing this pasta is possible, though best reserved for the cooked pasta and vegetables without the fresh spinach (which can become watery upon thawing). Portion the pasta into freezer-safe containers and freeze for up to two months. When ready, thaw overnight in the refrigerator.
Reheating
To reheat, gently warm the pasta in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying. Stir occasionally until heated through. Avoid the microwave if you want to keep the textures intact and the sauce glossy.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne works perfectly due to its shape and quick cooking time, feel free to experiment with other short pasta like rigatoni, fusilli, or even farfalle. Just keep an eye on cooking times since different pasta shapes may vary.
Is it necessary to use a cast iron pan?
Not at all. A heavy-bottomed skillet or sauté pan works well too, as long as it distributes heat evenly. The key is to watch the butter closely to achieve that beautiful brown color without burning.
Can I make this dish vegan?
Definitely! Swap the butter for a plant-based alternative that browns nicely, such as vegan margarine or olive oil alone. Replace the cheese with a vegan parmesan substitute or nutritional yeast for that savory punch.
What if I don’t have fresh sage on hand?
Fresh sage gives this recipe its distinct aroma, but if you only have dried sage, use it sparingly as it’s more concentrated—start with half a teaspoon. Alternatively, fresh thyme or rosemary can be interesting substitutes, but the flavor profile will differ slightly.
How can I add protein to this pasta?
Adding cooked chicken breast, sautéed shrimp, or crispy bacon pieces would complement the flavors brilliantly. Simply cook your protein separately and toss it in during the final combination step for a heartier meal.
Final Thoughts
This One-Pan Brown Butter and Sage Pasta Recipe is a shining example of how simple ingredients and straightforward steps come together to create something truly special. It’s cozy and elegant all at once—perfect for impressing friends or savoring a quiet night in. Dive in and enjoy every buttery, fragrant bite of this deliciously satisfying dish!
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
A flavorful and simple one-pan pasta recipe featuring nutty brown butter, fresh sage, sautéed mushrooms, and spinach. This dish combines a quick stovetop cooking method with fresh ingredients, finished with a zesty lemon touch and grated cheese for a satisfying and elegant meal ready in just 25 minutes.
Ingredients
Pasta and Pan Ingredients
- 8 ounces Barilla® Pronto Pasta (Penne)
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Vegetables and Aromatics
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
Garnish
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano)
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 and bitterness.
- Use a large pan to allow enough room for cooking pasta and sautéing vegetables.
- The Barilla® Pronto Pasta is designed to cook quickly without pre-boiling.
- Adjust red pepper flakes to your preferred spice level.
- Fresh sage is key to achieve the aromatic flavor; dried sage will not have the same effect.
- Serve immediately for optimal texture and flavor.
