Creamy Garlic Mushroom Pasta with Crispy Sage
Ingredients
- 1 poundpasta (any shape)
- 1 poundmushrooms (cremini, shiitake, or mixed)
- 4 clovesgarlic
- 8 leavesfresh sage
- 4 tablespoonbutter
- 1 cupheavy cream
- ½ cupvegetable broth
- ¾ cupparmesan cheese
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 pound mushrooms into 1/4-inch-thick pieces.
Method
- 01
Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5-7 minutes until golden and any liquid has evaporated. Season with salt and pepper.
- 03
Reduce heat to medium. Push mushrooms to the side of the skillet. Add 4 tablespoons butter and minced garlic to the empty space. Sauté for 1 minute until fragrant.
- 04
Pour in 1/2 cup vegetable broth and 1 cup heavy cream. Stir to combine everything. Simmer for 2-3 minutes until slightly thickened.
- 05
Remove from heat. Stir in 3/4 cup parmesan cheese until melted and smooth. Taste and adjust salt and pepper.
- 06
Add cooked pasta to the skillet with the sauce. Toss gently, adding reserved pasta water a splash at a time if the sauce is too thick. The consistency should be silky and coat the pasta.
- 07
Transfer to serving bowls. Heat 2 tablespoons butter in a small skillet over medium heat. Add 8 sage leaves and cook for 1-2 minutes until crispy. Top each bowl with a few crispy sage leaves and a crack of black pepper.
Spice Tips
For a hint of warmth, add 1/4 teaspoon white pepper or a pinch of nutmeg to the cream sauce. A squeeze of fresh lemon juice at the end brightens the earthiness of the mushrooms. For subtle heat, stir in a pinch of red pepper flakes.
You can use a mix of mushroom varieties for deeper flavor. If you don't have fresh sage, skip the garnish or use a pinch of dried sage stirred into the sauce. This reheats well; store leftovers in an airtight container for up to 3 days.