Get ready to fall head-over-heels for One-Pan Brown Butter and Sage Pasta—an elegant yet utterly easy weeknight staple that celebrates just a handful of fresh ingredients. With earthy mushrooms, vibrant spinach, and a velvety brown butter sage sauce, this dish feels like something you’d order at a cozy Italian bistro, yet it all comes together in one pan right in your own kitchen.
Why You’ll Love This Recipe
- One pan, zero stress: Everything cooks together in a single skillet for both easy prep and super-quick clean-up.
- Luxurious brown butter flavor: Browning the butter infuses the entire pasta with a rich, nutty depth and that signature hint of sage.
- Bright, earthy ingredients: Mushrooms, spinach, and lemon add layers of color and freshness, turning simple pasta into a complete meal.
- Ready in 25 minutes: Weeknight dinner is on the table before you know it, with no shortcuts on flavor.
Ingredients You’ll Need
Let’s talk ingredients! One-Pan Brown Butter and Sage Pasta is proof that pantry staples and a few fresh add-ins can bring restaurant-quality magic to your weeknight. Every item here punches above its weight when it comes to taste and texture—don’t swap or skip unless you see a variation below!
- Barilla® Pronto Pasta (Penne): Cooks right in the pan without the need to pre-boil or drain, making things ultra-efficient and leaving the pasta perfectly starchy for a silky sauce.
- Butter: The heart of the brown butter sauce—go for unsalted to control seasoning and enjoy the rich, toasty aroma as it browns.
- Olive oil: Prevents the butter from burning and brings a mellow, fruity undertone to the sauce.
- Fresh sage: Those little leaves get crispy and fragrant, infusing the brown butter with a beautifully earthy, almost piney flavor.
- Salt to taste: Essential to tease out the flavors in every component—taste and adjust as you go!
- Red pepper flakes: Just a pinch for gentle warmth and color—you can add more for extra kick.
- Lemon juice: Brightens and balances the richness, making all the buttery, mushroomy flavors pop.
- White button mushrooms: Their mild, earthy flavor soaks up the brown butter, delivering lovely texture and umami.
- Fresh spinach: Wilts down to add lush green color and brings a nutritional boost.
- Garlic: Two fat cloves, finely chopped, bloom in the hot butter and imbue the dish with sweet, savory depth.
- Fresh grated cheese: For finishing—think nutty Parmesan or Pecorino Romano, grated over the hot pasta right before serving.
Variations
This One-Pan Brown Butter and Sage Pasta is endlessly forgiving and easy to tailor for whatever’s in your fridge, your mood, or your guests’ tastes. Here are a few spins to keep things interesting or suit various diets!
- Swap the greens: Try kale or arugula instead of spinach—both hold up beautifully and bring their own character to the dish.
- Mix up the mushrooms: Don’t have white buttons? Cremini or even a wild mushroom blend lend deeper earthiness and texture.
- Make it gluten-free: Use your favorite gluten-free pasta—just adjust the water and cooking time as needed.
- Add protein: Toss in shredded rotisserie chicken or a handful of toasted walnuts for a heartier bite.
- Turn down the heat: Omit the red pepper flakes for a kid-friendly version, or ramp them up for spice lovers!
How to Make One-Pan Brown Butter and Sage Pasta
Step 1: Brown the Butter and Sauté Aromatics
In a large cast iron pan, melt the butter together with the olive oil over medium heat. When the mixture is fully melted, lower the heat and cook gently, swirling or stirring now and then, until the butter turns a golden brown and starts to smell rich and nutty—about 5 to 6 minutes. Keep an eagle eye on it, as butter goes from golden to burnt pretty quickly! Add the chopped garlic and sage sprigs; let them sizzle for 30 seconds, releasing all their magical aromas into the pan.
Step 2: Cook Mushrooms and Spinach
Add the sliced mushrooms directly into the brown butter. Let them sweat down, stirring gently so they absorb all that deliciousness and shrink to about half their original size. Once the mushrooms are golden and tender, toss in the spinach. Cook everything together until the spinach is completely wilted and deep green, about 3 to 5 minutes. Sprinkle in a good pinch of salt, red pepper flakes, and squeeze in the juice of one fresh lemon. Stir, taste, and adjust seasoning if needed. Transfer everything to a plate—don’t worry, you’ll be bringing it all back together.
Step 3: Cook the Pasta, One-Pan Style
No need for another pot! Pour the dry Barilla® Pronto Penne straight into the same pan. Add three cups of water and a generous pinch of salt. Bring to a simmer over medium-high heat, then let it cook, stirring occasionally, until the water has absorbed and the pasta is perfectly al dente—about 10 minutes. This method gives you pasta that’s starchy and ready to grab onto every drop of sauce.
Step 4: Combine and Finish
Add the reserved mushroom-spinach-brown butter mixture back into the pan with the pasta. Toss everything gently so the sauce coats every piece of penne. This is where the magic happens—the pasta soaks up all those buttery, lemony, herby flavors. Pile onto plates and finish with a shower of freshly grated cheese and (if you like) a final pinch of red pepper flakes. The result? Absolute coziness in every bite.
Pro Tips for Making One-Pan Brown Butter and Sage Pasta
- Butter Browning Technique: Wait for the butter to foam and for the milk solids to turn a deep golden brown—swirl the pan often to prevent scorching and achieve that perfect nutty aroma.
- Timing the Pasta: Set a timer once your water simmers with the pasta—cooking it too long will over-soften it, but the al dente texture is pure magic when tossed with the butter sauce.
- Lemon Juice at the End: Always add the lemon just before serving for the brightest flavor—it wakes up all the luscious, rich brown butter notes.
- Cheese Choices: Freshly grate your Parmesan or Pecorino on top right at the table—melting into the hot pasta, it adds a final layer of creaminess.
How to Serve One-Pan Brown Butter and Sage Pasta
Garnishes
For a restaurant-level finish, scatter a few crisped sage leaves over the top and add a generous dusting of freshly grated cheese—Parmesan is classic here, but try Pecorino for extra punch. A squeeze of fresh lemon and a sprinkle of red pepper flakes give each portion vibrant flavor and a gentle heat that ties the whole dish together.
Side Dishes
One-Pan Brown Butter and Sage Pasta is hearty enough to shine on its own, but it’s the perfect partner for a crisp green salad or simple garlic bread. For extra flair, serve with roasted asparagus or blistered cherry tomatoes to balance the rich butter sauce with fresh, light sides.
Creative Ways to Present
For dinner parties, twirl the pasta into individual nests using tongs and plate on shallow bowls for an elevated look. Sprinkling toasted pine nuts or walnuts on top adds both a golden crunch and visual appeal. Want to impress? Serve directly in the skillet family-style, so everyone can help themselves in the center of the table for ultimate coziness.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Pan Brown Butter and Sage Pasta in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, and the pasta stays surprisingly tender—just be sure to add a splash of water before reheating to loosen the sauce.
Freezing
While this pasta is best enjoyed fresh, you can freeze portions for up to one month. Allow the pasta to cool, transfer to freezer-safe bags or containers, and press out as much air as possible. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To revive your pasta, warm it gently on the stovetop or in the microwave with a tablespoon or two of water or extra butter to re-emulsify the silky sauce. Stir frequently until everything is heated through and creamy again—add a sprinkle of cheese just before serving to bring it back to life!
FAQs
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Can I make One-Pan Brown Butter and Sage Pasta vegan?
Absolutely! Simply swap the butter for a good vegan butter (choose one that browns nicely) and use a plant-based cheese or nutritional yeast for finishing. The olive oil and vegetables stay exactly the same—just as rich and satisfying.
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Do I have to use penne, or will other pasta shapes work?
Penne is perfect for catching all the buttery sage sauce, but any short pasta like rigatoni or fusilli will work. Just make sure you use a pasta that’s meant for one-pan cooking, or adjust the water and timing if needed for traditional pasta shapes.
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What’s the secret to perfect brown butter?
Patience and attention! Melt the butter over moderate heat and wait for it to foam and the bits at the bottom to turn toasty brown—the aroma will tell you it’s ready. Don’t walk away, and swirl often to avoid burning.
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Can I add meat or extra veggies to One-Pan Brown Butter and Sage Pasta?
Definitely! Toss in cooked chicken, sautéed shrimp, roasted butternut squash, or even a handful of frozen peas for extra protein or variety. The one-pan method will adapt easily—just add at the end and toss with the sauce before serving.
Final Thoughts
If you’re craving comfort with a touch of elegance, One-Pan Brown Butter and Sage Pasta is a dinner you’ll turn to again and again. There’s something truly special about the way everyday ingredients transform here—so grab your skillet, pour yourself something nice, and dig in. Your kitchen will smell incredible and your heart (and stomach!) will thank you.
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
A quick and flavorful pasta dish made with brown butter, sage, mushrooms, and spinach, all cooked in one pan for easy cleanup. The nutty brown butter complements the earthy sage and savory mushrooms, while the spinach adds a pop of color and freshness to the dish.
Ingredients
Main Ingredients:
- 1 box Barilla® Pronto Pasta (Penne)
Brown Butter Sauce:
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Vegetables:
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
Additional:
- Fresh grated cheese
Instructions
- Brown the Butter: In a large cast iron pan, melt butter and oil together. Lower the heat and let it brown for 5-6 minutes.
- Cook the Vegetables: Add garlic, sage, and mushrooms. Cook until mushrooms shrink. Add spinach, sauté until wilted. Season with salt, red pepper flakes, and lemon juice.
- Cook the Pasta: Transfer vegetables, then add Barilla® Pronto Pasta, water, and salt. Simmer for 10 minutes until pasta is al dente.
- Combine and Serve: Mix mushrooms, spinach, and brown butter sauce with pasta. Plate and top with fresh cheese and red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
