This mushroom pasta with butter and sage is the perfect cold night remedy – easy to prepare and loaded with richness and flavor. We used shiitake mushrooms but any mushroom will do. We opted for the fattest noodles money could buy, but any pasta shape would work well in this dish.
There may not be a more heavenly combination than butter, sage, and mushrooms. There’s just something about that rich, earthy combination that makes me totally swoon.
Paired with some gorgeous tubular pasta, this recipe is one that you will crave every week. Tubular pasta does a great job of catching every drop of sauce, but try this with a wide noodle like pappardelle or tagliatelle.
For this dish, I used shiitake because I absolutely love their flavor and the way they work with the sage, but get creative! Try this with any mushroom variety such as cremini, maitake, chanterelles, or oyster mushrooms. Want to have some real fun? Try shredded and then roasting king trumpet mushrooms and tossing the shredded mushroom in with the onion as it cooks!
If you don’t have fresh sage, try it with dry sage or use a mix of herbs like thyme, rosemary, or parsley. If you want to add a bit of brightness to this recipe, add a squeeze of fresh lemon juice at the very end!
This mushroom pasta with butter and sage only takes about 30 minutes to prepare, so you’ll have a rich and comforting dinner on the table in absolutely no time at all.
Looking for more vegetarian recipes? Check my archives!
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Mushroom Pasta with Butter and Sage
- Large pot
- Wide pot
- 16 ounces pasta
- 1 tablespoon cooking oil
- 1 medium onion
- 1 pound mushrooms
- 3 tablespoons butter
- 3 cups vegetable stock
- 1 bunch fresh sage
- Salt and pepper to taste
- ¼ cup sour cream or heavy cream
- Extra virgin olive oil and shredded parmesan cheese optional, for garnish
- Peel and dice the onion. Trim the mushrooms and slice (if using shiitake, discard the stems). Pick the sage leaves from the stems and set aside.
Boil the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve ½ cup pasta cooking water and set aside. Drain the pasta.
Start the Sauce:
- Meanwhile, prepare the sauce. Heat 1 tablespoon oil in a wide pot over medium high until very hot. Add the onion and cook, stirring often, until beginning to brown and soften. Add the mushrooms and continue to cook, stirring often, for 8-10 additional minutes or until well-browned all over. Season with salt and pepper.
- Add the butter and cook until melted and frothy. Tear the sage leaves and add to the butter. Pour in the stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then reduce heat and simmer for 20 minutes. Scoop out a couple spoonfuls of the sauce into a bowl and add the sour cream. Whisk until smooth and creamy and add the mixture back the sauce and stir to incorporate. Taste and season to your preferences.
Finish the Sauce:
- Pour in the reserved pasta cooking water. Add the pasta and toss to coat. Turn off the heat.
- Divide the pasta between shallow bowls. Drizzle with extra virgin olive oil and a sprinkle of grated parmesan cheese, optional. Enjoy!