Description
This Mushroom Pasta with Spinach, Sage, and Brown Butter is a flavorful and comforting dish that combines earthy mushrooms, fresh spinach, aromatic sage, and nutty browned butter. Perfect for a weeknight dinner, this recipe offers a harmonious blend of textures and tastes, enhanced by the crunch of pecans and an optional hint of red pepper flakes.
Ingredients
Butter Sauce
- 1 stick unsalted butter (8 tbsp)
- 1 1/2 tbsp fresh sage, chopped (or 2 tsp dried sage)
- 4 cloves garlic, minced
Pasta
- 1 lb linguine, spaghetti, or fettuccine pasta
Vegetables and Nuts
- 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)
- 6 cups fresh spinach (loosely packed)
- 1/2 cup chopped pecans
- Red pepper flakes, for garnish (optional)
Instructions
- Prepare Ingredients: Wipe down and slice the mushrooms. Dice the onion. Wash and dry the spinach and chop the sage. Mince the garlic if using fresh cloves.
- Brown the Butter: In a small saucepan over low heat, melt the butter and stir frequently with a soft spatula. The butter will foam then brown as the milk solids toast. Stir constantly until it reaches a deep golden color with a nutty aroma. Immediately remove from heat and set aside.
- Sauté Onions and Mushrooms: Heat a skillet over medium to medium-high heat. Add olive oil if needed, then add diced onions and sliced mushrooms. Sauté for about 5-6 minutes until softened and fragrant.
- Cook Pasta: While sautéing, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions for al dente, approximately 10 minutes. Drain and set aside.
- Add Garlic, Sage, and Brown Butter: To the skillet with mushrooms and onions, add minced garlic and chopped sage. Cook for 1-2 minutes more. Pour in the browned butter and stir to combine.
- Wilt Spinach: Add fresh spinach on top of the mixture in the skillet and allow it to wilt gently without stirring immediately.
- Toss Pasta and Pecans: Add the drained pasta to the skillet. Using tongs, toss to coat the pasta evenly with the brown butter sauce and vegetables. Mix in chopped pecans for added texture.
- Serve: Plate the pasta and optionally garnish with red pepper flakes for a touch of heat.
Notes
- Watch the butter carefully when browning to prevent burning.
- Use fresh sage if possible for a more vibrant flavor, but dried sage works as well.
- Add red pepper flakes sparingly to control the heat level.
- Pecans can be toasted before adding for extra crunch and flavor.
- Feel free to substitute the pasta with gluten-free alternatives if needed.
