Mushroom and Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

Mushroom Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


3 Ounces Of Cremini Mushrooms
1 Sprig Of Thyme
4 Sage Leaves Roughly Chopped
2 Tablespoons Butter
1 Tablespoon Olive Oil
3 Scallions Sliced
A Splash Of White Wine
2 Cloves Of Garlic Minced
1 Teaspoon Chili Pepper Flakes
1 Package Of Pappardelle

Directions


  1. Cook the pasta in boiling salted water according to the directions.
  2. While waiting for the pasta water to boil, start on your mushrooms. Add a tbsp of butter and olive oil to a large sauté pan on medium heat. Once the oil and butter start to sizzle, add your scallions. Cook for a few minutes, and then add your mushrooms, turning the heat up to medium high. Cook the mushrooms until slightly golden brown and softened, then add your garlic and herbs.
  3. Deglaze the pan with white wine, scraping up the brown bits on the bottom of the pan. Turn the heat back to medium and add your chili flakes, and butter. Add ¼ cup of the pasta water to the pan to create a silky sauce. Add your cooked pappardelle to the pan letting the sauce coat the pasta. Cook for a few more minutes then take off the heat.