While a simple butter and cheese pairing always fulfills a craving, I’m enjoying whipping up some fancier pasta dishes lately. I shared my favorite 20-minute pasta recently, and I wanted to make something that felt really “fall” next. Enter: cremini mushrooms and sage. This is a one-pan pasta that cooks up quick and has major flavor payoff.
- 1/2 lb pappardelle pasta
- 1 package cremini mushrooms, sliced thin
- 1 tbsp butter
- 3 tablespoons olive oil (you may have to add a bit more, so keep it on hand!)
- 6-8 sprigs of sage
- 7 cloves of garlic, minced
- 1/2 cup pecorino romano cheese, grated
- salt and pepper to taste
Boil a large pot of salted water (pappardelle needs room to move), then add the pasta. In a large pan, sauté the garlic on low heat, adding the mushrooms and sage after about 5 minutes. Cook until the mushrooms have shrunk and are limp, then add cheese and stir continuously.
Drain the pasta and toss with the butter–set aside. Pour the mushroom mixture over the top and toss until the pappardelle is coated completely. Finish with some more grated cheese and garnish with fresh (uncooked) sage. Enjoy!