Brown Butter & Sage Pasta
Linguine tossed with brown butter, sage, garlic, and shiitake mushrooms.
Servings: 4 people
Ingredients
- ½ box linguine could use other pasta
- ½ stick real butter
- ⅓ cup whole sage leaves fresh
- 3 cloves grated garlic
- ⅛ teaspoon pink salt or sea salt
- ½ teaspoon black pepper
- 1 ½ cup sliced shiitake mushrooms or mushrooms of choice
- 1 drizzle olive oil top with olive oil if desired
- 2 teaspoon parmesan cheese top if desired
Instructions
- Fill a pot with water, add a couple of teaspoons of salt and bring to a boil.
- While water is preparing to boil clean and slice mushrooms and set aside.
- Add a ½ box of pasta to water and cook according to package instructions, then drain.
- Clean and pull sage leaves off and set aside.
- In a skillet heat butter on medium heat until the butter looks foamy and brown specks start forming (the butter will smell nutty and fragrant)
- Turn heat down- add sage, mushroom, salt and pepper and cook 2-4 minutes.
- Grate in fresh garlic cloves and stir and cook 1-2 more minutes. Be careful not to burn the garlic.
- Add strained linguine to your skillet with the brown butter mixture and toss until everything is mixed well.
- Plate and top with parmesan cheese and a drizzle of olive oil if desired.
