Mushroom Pasta with Spinach, Sage, and Brown Butter

This cozy pasta recipe is perfect for fall! A simple brown butter sauce coats the pasta, mushrooms, and spinach with rich flavor, while the pecans and sage add seasonal flavors. Serve as a vegetarian pasta side or top with your favorite protein for a complete meal.

Course Main Course, Plant-Based Main Dish

Cuisine American

Keyword Brown Butter, Brown Butter Pasta, Browned Butter, Mushroom Pasta, Pasta Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 516kcal

Author Cara Harbstreet

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

Store leftovers in the refrigerator for up to 4-5 days. To reheat, microwave in short bursts until heated through, then re-garnish with pecans, sage, or red pepper flakes.

Nutrition