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brown butter and sage pasta
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5 from 1 vote

Brown Butter & Sage Pasta

Linguine tossed with brown butter, sage, garlic, and shiitake mushrooms.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: mushroom pasta, pasta dish, quick dinner
Servings: 4 people
Author: elkeliving


  • 1/2 box linguine could use other pasta
  • 1/2 stick real butter
  • 1/3 cup whole sage leaves fresh
  • 3 cloves grated garlic
  • 1/8 tsp pink salt or sea salt
  • 1/2 tsp black pepper
  • 1 1/2 cup sliced shiitake mushrooms or mushrooms of choice
  • 1 drizzle olive oil top with olive oil if desired
  • 2 tsp parmesan cheese top if desired


  • 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 1/2 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.