Name: Buttery Pappardelle with Mushrooms and Fresh Sage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: ¾ lb. pappardelle or pasta of choice; 9 tablespoons butter; 6 cloves garlic, minced (about 4 tablespoons); 6 tablespoons minced fresh sage; ¼ teaspoon kosher salt; 2 teaspoons fresh lemon juice (do not use bottled); 20 oz. (about 2½ cups) cremini mushrooms, thinly sliced; 3 oz. Pecorino Romano or Parmesan cheese, plus more for serving

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Introduction

This Buttery Pappardelle with Mushrooms and Fresh Sage is a comforting, flavorful pasta dish that comes together quickly. The rich brown butter, aromatic sage, and tender cremini mushrooms create a perfect harmony, finished with a touch of fresh lemon juice for brightness.

A close-up view of a silver pan filled with wide, flat pasta folded and mixed with dark, sautéed mushroom slices scattered throughout. The pasta is coated with a creamy sauce and topped with a sprinkling of finely grated cheese and chopped green herbs, adding texture and color contrast. A woman's hand holds the pan handle wrapped with a cloth, while another woman's hand scoops some pasta with a shiny spoon. The pan rests on folded beige linen cloths over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ lb. pappardelle or pasta of choice
9 tablespoons butter
6 cloves garlic, minced (about 4 tablespoons)
6 tablespoons minced fresh sage
20 oz. cremini mushrooms, thinly sliced (about 2½ cups)
¼ teaspoon kosher salt
3 oz. Pecorino Romano or Parmesan cheese, plus more for serving
2 teaspoons fresh lemon juice (do not use bottled)

Instructions

Step 1: Cook the pasta according to the package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
Step 2: In a 12-inch skillet, brown the butter over medium heat. When it turns light brown and begins to smell nutty, add the garlic and sage. Cook for 1 minute or until fragrant.
Step 3: Add the sliced mushrooms and salt to the skillet. Cook until the mushrooms are browned and their edges turn crispy, about 8 to 10 minutes.
Step 4: Add the cooked pasta to the skillet and gently toss to combine. Pour in ¼ cup of the reserved pasta water.
Step 5: Stir in the cheese. As the cheese melts and combines with the butter and starchy pasta water, the sauce will become creamy. If needed, add more reserved pasta water, one tablespoon at a time, to reach your desired consistency.
Step 6: Add 2 teaspoons of fresh lemon juice and toss to combine.
Step 7: Sprinkle with extra grated Pecorino Romano or Parmesan cheese and serve immediately.

Tips & Variations

Use fresh sage for the best flavor; dried sage will be too overpowering in this dish.
“Crash cooking” the mushrooms by slicing them thinly helps them brown better and develop crisp edges.
Swap cremini mushrooms with shiitake or baby bella mushrooms for a different taste.
For a vegan version, substitute butter with olive oil and use a vegan cheese alternative or nutritional yeast.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving directly, which can dry out the pasta.

How to Serve

A white plate holds a serving of wide, flat pasta ribbons cooked to a soft yellow color, layered loosely in folds. On top and mixed through are slices of dark brown, sautéed mushrooms with slightly crispy edges. Small, thin strips of green herbs are scattered over the pasta, adding contrast to the yellow and brown tones. Light shreds of white cheese sprinkle the dish, giving it a soft texture on the surface. The plate rests on a white marbled surface with a white cloth napkin beside it and a gold fork positioned next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while pappardelle is ideal due to its wide ribbons that hold the sauce well, you can use fettuccine, tagliatelle, or any other flat pasta you have on hand.

Why should I use fresh lemon juice instead of bottled?

Fresh lemon juice provides a brighter, more vibrant flavor that enhances the dish’s richness without adding any bitterness or preservatives often found in bottled lemon juice.