One-Pan Brown Butter and Sage Pasta Recipe

There is something truly magical about the nutty aroma of browned butter mingling with fresh sage and tender pasta, especially when it all happens in just one pan! This One-Pan Brown Butter and Sage Pasta is my go-to dish for cozy nights when I want something warmly satisfying but don’t want a mountain of dishes. With earthy mushrooms, vibrant spinach, and a hint of citrus, it’s proof that simple ingredients can absolutely shine.

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Ingredients You’ll Need

This recipe proves that you don’t need a packed pantry to create something truly delicious. Each ingredient in One-Pan Brown Butter and Sage Pasta is thoughtfully chosen: they harmonize into a dish that’s savory, bright, and filled with irresistible textures.

• Barilla® Pronto Pasta (Penne): This no-boil, quick-cooking pasta is the real game-changer for a fuss-free one-pan meal.
• Butter: Browning the butter gives the sauce a nutty, toasty depth that ties everything together.
• Olive Oil: A splash keeps the butter from burning and contributes silky body to the sauce.
• Fresh Sage Sprigs: Don’t skip these! When fried in brown butter, sage becomes crispy and aromatic, infusing the pasta with earthy, almost woodsy notes.
• Salt: Essential for seasoning every layer as you go, and bringing out the flavors.
• Red Pepper Flakes: Adds a subtle warmth and gentle kick to balance the richness of the butter.
• Fresh Lemon Juice: A squeeze of citrus lifts the whole dish, keeping it from feeling heavy and making the flavors pop.
• White Button Mushrooms: Their mild flavor soaks up the brown butter and gives meatiness without needing meat.
• Fresh Spinach: Wilted spinach brings color and tender, leafy bites throughout the pasta.
• Garlic (finely chopped): The foundational flavor boost—we all know garlic makes everything better.
• Fresh Grated Cheese: Finish with a snowy heap of your favorite cheese for creaminess and extra savoriness.

Variations

This One-Pan Brown Butter and Sage Pasta is endlessly riffable—don’t be afraid to make it your own! With just a few tweaks, it adapts beautifully to what you have on hand or your family’s tastes.

• Add Protein: Toss in cooked chicken, crispy pancetta, or white beans for an even heartier pasta night.
• Mix Up the Greens: Swap the spinach for kale, arugula, or even a handful of baby chard for a peppery or earthy twist.
• Play With Cheese: Parmesan is classic, but try nutty asiago, pecorino, or a finishing dollop of ricotta for creaminess.
• Make It Gluten-Free: Simply use your favorite gluten-free pasta—just watch the cooking time and water ratio as needed.

How to Make One-Pan Brown Butter and Sage Pasta

Step 1: Brown the Butter and Fry Sage

Start by melting the butter and olive oil together in a large cast iron pan over medium heat. Let the mixture bubble gently, stirring occasionally, until the butter turns golden brown and smells deeply nutty—watch carefully so it doesn’t burn! Add the fresh sage sprigs and let them crackle for a minute, infusing the butter and becoming gorgeously crisp.

Step 2: Sauté the Mushrooms, Garlic, and Spinach

Add the chopped garlic and sliced mushrooms right into your brown butter. Let the mushrooms soften and begin to shrink, soaking up all those wonderful flavors. Once they’re tender, toss in the spinach and let it wilt down (it will look like a mountain at first, but don’t worry—it shrinks quickly!). Season with salt, add red pepper flakes, and squeeze in your fresh lemon juice to brighten up the mix.

Step 3: Cook the Pasta Right in the Pan

Transfer the mushrooms and greens to a plate for a moment and pour your uncooked penne right into the same pan—no need for a separate pot! Add three cups of water and a generous pinch of salt. Let the pasta simmer uncovered, stirring occasionally, until most of the water is absorbed and the penne is perfectly al dente (about 10 minutes). Marvel at how creamy the starchy pasta water makes the sauce!

Step 4: Bring It All Together

Slide the sautéed spinach and mushrooms (plus all those brown butter bits) back into the pan with the cooked pasta. Toss everything together thoroughly so the sauce coats each little tube of penne. You’re looking for a glossy, fragrant tangle that begs to be eaten straight from the skillet.

Step 5: Plate and Garnish

To serve, divide the pasta among bowls and top with plenty of freshly grated cheese—Parmesan, pecorino, whatever you love. For extra heat and color, sprinkle over a pinch more red pepper flakes. Cue the hungry applause!

How to Serve One-Pan Brown Butter and Sage Pasta

Garnishes

This dish is elevated with finishing flourishes! I adore showering the pasta with freshly grated Parmesan or pecorino, a little extra lemon zest, or those divine crisped sage leaves from earlier. A sprinkle of red pepper flakes and cracked black pepper adds color and a tantalizing kick, too.

Side Dishes

Pair One-Pan Brown Butter and Sage Pasta with a bright, peppery arugula salad tossed in lemon vinaigrette, or some roasted broccolini on the side. Freshly baked bread or warm focaccia is perfect for mopping up every drop of sauce—you won’t want to leave a thing behind!

Creative Ways to Present

For a special occasion, try plating the pasta in shallow bowls with a dramatic twist of forked penne in the center, topped with extra sage. Or serve family-style right from the cast iron skillet, letting everyone dig in for a cozy, rustic vibe. You can even portion it into small ramekins for an elegant starter at a dinner party!

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Brown Butter and Sage Pasta can be stored in an airtight container in the refrigerator for up to three days. Let it cool before refrigerating for the best texture and easiest reheating later on.

Freezing

While this pasta is best fresh, you can freeze it if needed—just know the texture may soften after thawing. Place cooled portions in freezer-safe containers and freeze for up to a month. To use, thaw in the fridge overnight before reheating gently.

Reheating

For best results, reheat on the stovetop with a splash of water or vegetable broth, stirring gently until warmed through. This helps bring the sauce back together and revives the glossy finish. The microwave also works for quick lunches—just cover and check halfway to avoid overcooking.

FAQs

Final Thoughts

If you’re craving comfort with a touch of elegance—and a whole lot of flavor—I can’t recommend this One-Pan Brown Butter and Sage Pasta enough. Give it a try, make it your own, and get ready for a dish that will quickly become a staple in your weeknight rotation. Happy cooking, and enjoy every delicious bite!

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