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Brown Butter and Sage Sauce with Pasta and Mushrooms Recipe

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This recipe for Brown Butter and Sage Sauce with Pasta and Mushrooms is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BROWN BUTTER & SAGE SAUCE
4 tablespoons unsalted butter
10 small sage leaves
Parmigiano-Reggiano cheese
Freshly ground pepper

PASTA & MUSHROOMS
1/2 cup hazelnuts
1 pound tagliatelle pasta
Salt and freshly ground pepper
1/2 pound mixed mushrooms, such as shiitake, oyster and crimini sliced
1 large clove garlic minced
1/4 cup-1/2 cup reserved pasta water
1/4 cup-1/2 cup grated Parmesan
Directions:
Directions:
In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty, about 3 minutes.


In a large pot of salted boiling water, cook the tagliatelle until al dente.
Drain, reserving 1/4 cup-1/2 cup starchy pasta water.
Wipe out the pot and return to medium heat.
Add sage butter.

Add the mushrooms to the pot and cook as the butter continues to brown, about 4-5 minutes. Season with salt and pepper and add garlic. Cook for another minute.

Reduce heat to low and add the tagliatelle noodles back to the pot along with 1/4 cup of pasta water, lemon juice and Parmesan. Season with salt and pepper and toss thoroughly until cheese is melted and a silky sauce develops. Add the remainder of pasta water if necessary.
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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