Butter Sage Mushroom Pasta

Ingredients

• 180 g Pasta (fettuccine or spaghetti)
• 250 g Mushrooms (cremini or button), sliced
• 3 tbsp Unsalted butter
• 8 leaves Fresh sage leaves
• 2 cloves Garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tbsp Olive oil(optional)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, heat olive oil (if using) and 1 tbsp of the butter in a large skillet over medium-high heat. Add mushrooms and cook 8–10 minutes until browned and their moisture has mostly evaporated.

3. 3

   Add garlic and cook 30–60 seconds until fragrant. Stir in sage leaves and cook about 30 seconds, then add the remaining 2 tbsp butter and toss to coat.

4. 4

   Add drained pasta to the skillet. Toss well, adding a splash of reserved pasta water as needed to make it glossy. Season with salt and black pepper to taste, then finish with Parmesan and serve immediately.