Buttery Pappardelle with Mushrooms and Fresh Sage Recipe
A rich and comforting pasta dish featuring buttery pappardelle tossed with sautéed cremini mushrooms, fresh garlic, and fragrant sage, finished with a touch of lemon juice and Pecorino Romano cheese for a creamy, flavorful experience perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- ¾ lb. pappardelle or pasta of choice
Butter and Seasonings
- 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)
Mushrooms
- 20 oz. (about 2½ cups) cremini mushrooms, thinly sliced
Cheese
- 3 oz. Pecorino Romano or Parmesan cheese, plus more for serving
Instructions
- Cook Pasta: Prepare the pappardelle according to package instructions until al dente. Reserve ½ cup of the cooking water before draining the pasta. Set the drained pasta aside.
- Brown Butter, Garlic, and Sage: In a 12-inch skillet, melt and brown the butter over medium heat until it turns light brown and develops a nutty aroma. Add the minced garlic and fresh sage, cooking for about 1 minute until fragrant.
- Cook Mushrooms: Add the thinly sliced cremini mushrooms and kosher salt to the skillet. Sauté until the mushrooms are browned and their edges turn crispy, about 8 to 10 minutes.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and gently toss to combine. Pour in ¼ cup of the reserved pasta water and sprinkle in the Pecorino Romano or Parmesan cheese. Stir until the cheese melts and blends with the butter and starchy water, creating a creamy sauce. Add additional reserved pasta water, one tablespoon at a time, if needed to reach desired creaminess.
- Add Lemon Juice and Serve: Stir in the fresh lemon juice and toss again to combine. Sprinkle extra grated cheese over the top before serving.
Notes
- Use fresh lemon juice as it brightens the rich flavors without the bitterness of bottled juice.
- Reserving pasta water is crucial to create a silky, creamy sauce that binds the ingredients together.
- Brown butter carefully to avoid burning and to develop a nutty flavor that enhances the dish.
- Fresh sage is preferred over dried for the best aromatic flavor.
- Mushrooms should be thinly sliced to cook evenly and become crispy on the edges.
Keywords: pappardelle, mushrooms, sage, brown butter, Italian pasta, creamy pasta, vegetarian pasta, easy dinner
