With chopped pecans, fresh sage, and a simple brown butter sauce, this Mushroom Pasta with Spinach, Sage, and Brown Butter recipe is the perfect cozy pasta recipe for fall. It’s a simple, forgiving recipe for home cooks, but it will impress with rich flavor and beautiful colors.
I don’t know about you, but I just can’t get enough of brown butter everything. Plain ol’ butter, when cooked over low heat, transforms into a delicious golden brown sauce with a nutty aroma, complex flavor, and silky texture. The final result is culinary magic!
That’s exactly why I coat this Mushroom Pasta with it. It wraps around the perfectly cooked al dente pasta, the earthy, meaty mushrooms, the wilted spinach. And when it’s topped with chopped pecans and fresh sage, it automatically becomes my new favorite pasta dish for fall.
I’m not wasting any time today, let’s get right into this delicious recipe!
What’s Included In This Post
Mushroom Pasta with Brown Butter Ingredients
- Linguine, spaghetti, or fettuccine pasta. You can even use angel hair pasta if you like, as any of these long pasta shapes work well for this mushroom pasta recipe.
- Olive oil, to sauté the veggies
- Fresh mushrooms. Any variety can add that earthy flavor, but baby bella mushrooms (AKA brown cremini mushrooms) or white button mushrooms are probably easier to find and less expensive than oyster mushrooms or other less common varieties of mushrooms
- Onion. Go for a yellow or sweet (Vidalia) onion if you can.
- Garlic
- Unsalted butter. Go for a full stick, or at least 8 tablespoons of butter.
- Fresh sage leaves
- Fresh spinach
- Chopped pecans
- Red pepper flakes for garnish (optional)
You’ll also need a large pot of salted water to cook the pasta, a small saucepan to brown the butter, and a large skillet to sauté the mushrooms and mix everything together for the finished dish. Using one with straight sides (like this one) can help keep everything contained.
You can easily find all of these ingredients in any grocery store. But you can also set up a grocery delivery for added convenience. I partner with Instacart to create ready-to-shop lists for my recipes, which you can quickly find by clicking HERE.
Street Smart Nutrition Tip: Most mushroom pasta recipes feature a creamy sauce made with heavy cream or half & half. The brown butter is the star of the show, so if you’re looking for options with a creamy pasta sauce, scroll down to see some suggestions after the recipe card.
Salted or Unsalted Butter for Pasta?
Salted butter and unsalted butter brown via the Maillard reaction just the same. But salted butter can be more temperamental, with more foam and larger brown bits. This can be deceiving, since it will look like you’ve fully browned the butter, but the milk solids need more time to toast.
Based on what I’ve read and seen, the jury is out. It seems like for baking purposes, unsalted butter is the undisputed champ. That’s what I use in my Orange-Cranberry Oat Bars with Brown Butter.
However, if you’re making a brown butter sauce, it may not matter as much. I prefer to use unsalted butter for consistency, and I know I can always add salt later. My best advice for this brown butter pasta dish is to use what you have on hand if you don’t want to make a special purchase.
Health Benefits of Mushrooms
Mushrooms provide key vitamins, minerals, and fiber. Most Americans aren’t eating enough fiber, so adding mushrooms to your meals can be an easy way to get a few more grams.
Technically, mushrooms are a type of fungi (not a vegetable). But the health benefits of mushrooms will be similar to other types of produce.
Mushrooms provide these important nutrients:
- Vitamin D
- B vitamins like riboflavin, niacin, and pantothenic acid
- Selenium
- Potassium
- Copper
- Beta-glucan, a type of soluble fiber that can support heart health. It’s also found in oats, barley, sorghum, and other grains.
The exact amount varies depending on the type of mushroom. This is especially true for vitamin D.
Very few foods naturally contain vitamin D. Mushrooms produce vitamin D as they’re exposed to UV light waves, either from sunlight or indoor growing facilities. And similar to fiber, most people don’t eat the recommended amount of vitamin D.
Another benefit? Mushrooms are a natural source of MSG (monosodium glutamate) so they can add rich, umami flavor and boost the nutrition in recipes like this Mushroom Pasta.
Street Smart Nutrition Tip: Do you know which other foods contain vitamin D? The list is short — salmon (or other fatty fish), egg yolks, and fortified orange juice are among the best options!
Mushrooms provide key nutrients that can support overall health. The vitamins and minerals in mushrooms are associated with a lower risk of cancer, heart disease, and other chronic diseases. Eating more mushrooms may also support better gut health and regularity because of their fiber content. To learn more, check out the resources from the Mushroom Council.
How to Make Mushroom Pasta with Brown Butter
Aside from browning the butter, this is an incredibly easy pasta recipe. Just follow these easy steps:
- Begin by prepping all the veggies. Wipe down and slice the mushrooms, dice the onions, and wash and dry the spinach and sage. You want to have this finished before you start browning the butter. It needs your undivided attention to avoid scorching it.
- Set up your cooking station at the stovetop. You can prep your pot of boiling water, set out your skillet, and get the small saucepan going over low heat. At this point, plan on about 10-15 minutes total to brown the butter, and 10-11 minutes to cook the pasta to an al dente texture, not counting the time it takes to boil the water.
- Melt the butter over low heat, keeping a close eye on it. Watch the bottom of the pan and stir constantly with a soft spatula once it’s fully melted and starts foaming. The milk solids will start to toast and turn golden brown in color. Once it develops a nutty aroma and darker brown color, pull it off the heat immediately.
- Heat the skillet over medium or medium-high heat. Once heated, add a small amount of olive oil if needed and add the onions and mushrooms. Saute until softened and fragrant, then add the garlic and sage. Cook 1-2 minutes more, then pour in the browned butter.
- Meanwhile, cook the pasta according to package directions. Once cooked, add the drained pasta to the skillet along with the spinach. The leafy greens will wilt down with the residual heat.
- Use tongs to mix and fully coat the pasta. Mix in the pecans, then garnish with the red chili flakes. Serve and enjoy your delicious meal!
Street Smart Nutrition Tip: Check out this how-to guide for how to brown butter from Land O’ Lakes. Since they specialize in pretty much all things butter, I followed their guide the first time I made brown butter. It worked like a charm and I’ve done it the same way ever since.
Mushroom Pasta with Spinach, Sage, and Brown Butter
Equipment
- small saucepan
- stock pot or large pot
- large skillet or nonstick pan
- cutting board and sharpened knife
- measuring cups and spoons
- soft spatula and tongs
- colander or large strainer
Ingredients
- 1 stick unsalted butter, 8 tbsp
- 1 lb linguine, spaghetti, or fettuccine pasta
- 1/2 tbsp olive oil
- 8 oz mushrooms, such as baby bella or brown cremini, sliced
- 1 medium yellow or sweet onion, diced, about 1 1/2 cups
- 4 cloves garlic, minced
- 1 1/2 tbsp fresh sage, chopped, or 2 tsp dried sage
- 6 cups fresh spinach, loosely packed
- 1/2 cup chopped pecans
- red pepper flakes, for garnish, optional
Instructions
- Wipe down and slice the mushrooms, dice the onion, and wash and dry the spinach and sage. Mince the garlic (if not using the prepared version) and roughly chop the sage.
- Start with browning the butter in a small saucepan over low heat. Melt the butter, then stir frequently with a soft spatula. Once melted, the butter should start to foam, eventually browning to a golden brown color as the milk solids toast on the bottom of the pan. Watch closely and stir constantly once the browning begins, and remove from heat as soon as it reaches a toasty, nutty aroma with deep brown color. Set aside.
- Next, heat the skillet over medium or medium-high heat. Once heated, add a small amount of olive oil if needed and add the onions and mushrooms. Sauté until softened and fragrant, about 5-6 minutes.
- Meanwhile, boil a large pot of salted water over high heat. Cook the pasta according to package direction for al dente, about 10 minutes. Once cooked, drain and set aside.
- Add the garlic and sage to the mushroom mixture and cook for 1-2 minutes more. Pour in the brown butter and stir to combine. Add the spinach on top and allow it to wilt.
- Add the drained pasta to the skillet and use tongs to mix and coat evenly with the brown butter. Mix in the pecans, then serve with a garnish of red pepper flakes (if using).
Notes
Nutrition
Mushroom Pasta Serving Suggestions
I recommend pairing this Mushroom Pasta recipe with simple side dishes on busy weeknights. You spend enough time and effort browning the butter, let the rest be easy!
Pair with a side salad, like an easy Caesar salad. You can also heat up a can of green beans, roast some broccoli, or glaze some carrots. And I personally think it’s a good idea to enjoy this with a nice glass of wine. That’s just me, though!
As written, this is a vegetarian pasta recipe. So if you’re looking for more protein to round out your meal, you can add anything you prefer to use. Some of my personal favorites include shredded or chopped rotisserie chicken or roasted pork tenderloin medallions. You can also top with parmesan cheese or add crumbles of goat cheese or feta, along with a few cracks of black pepper if you want.
Mushroom Pasta Storage Tips
This dish stores well as leftovers thanks to the hearty nature of cooked pasta. Simply seal the brown butter mushroom pasta in an airtight container and refrigerate for up to 4-5 days.
To reheat, transfer your portion to a microwave-safe bowl or plate. Heat in short bursts of 30-40 seconds, stirring in between to ensure even reheating. You only need 1-2 minutes total. To serve, garnish again with chopped pecans, sage, or crushed red pepper flakes. Enjoy!
Mushroom Pasta Variations
If you can’t get enough mushroom flavor, try these favorites next time!
- Creamy Vegan Mushroom Pasta from Lazy Cat Kitchen
- Vegetarian Wild Mushroom Ragu from Plays Well With Butter
- Creamy Chicken Mushroom Pasta from Must Love Garlic
- 30-Minute Miso Mushroom Pasta from Chasing Cravings
Mushroom Pasta FAQs
Can I use different types of mushrooms?
Yes! This Mushroom Pasta recipe works well with any type of cultivated mushroom.
If you’re foraging for morels or other wild mushrooms, be very careful. You should be able to correctly identify wild mushrooms before cooking or eating as a safety precaution.
How do I keep the mushrooms from getting soggy?
Cooking mushrooms releases moisture, which can make them seem spongy or soggy.
To avoid this, add a pinch of salt to sauteed mushrooms as they cook. This helps them “sweat” out excess moisture, which will evaporate. The mushrooms will shrink down, but keep a better texture for your finished dish.
For best results, avoid overcrowding your skillet or pan. This is more like steaming than sauteing or stir-frying, so cook in smaller batches if you have to.
What’s a vegan substitute for brown butter?
The best option is to use a stick of vegan butter (which is usually oil-based) and add a little bit of nut butter to it. This won’t replicate the flavor of brown butter exactly, but it’s similar.
To learn more, try this recipe for Vegan Brown Butter from The Simple Sprinkle.
Can I add protein to this mushroom pasta recipe?
Yes, you can easily add your favorite protein. Try chicken, turkey, pork, or seafood options, or keep it vegetarian with your favorite type of cheese or seared tofu.
And as always, thanks for stopping by the Street Smart Nutrition blog. You can find more and follow along on Instagram and YouTube (plus all the other social media platforms), and don’t forget to sign up for my newsletter so you never miss a new post.
Cheers to more fearlessly nourishing meals!
Disclosure: This post was originally published in October 2023. It has since been updated to improve the quality of the information and/or images.
Questions & Reviews
This came out amazing! The brown butter compliments these mushrooms perfectly for a delightful meal. I’ll be making this again for sure!