Mushroom and Sage Brown Butter Tagliatelle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh pasta coated in a golden brown butter sauce infused with earthy mushrooms and aromatic sage for a simple yet elegant meal. This italian-inspired pasta ready in about 35 minutes pairs fresh tagliatelle, unsalted butter, mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add tagliatelle, and cook for 2-3 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat butter in a large skillet over medium heat until melted and foaming. Add sliced mushrooms and cook for 5-7 minutes until golden brown and liquid evaporates.
  3. Step 3: Add thinly sliced sage leaves to the skillet, cook for 1 minute until crisp, then remove from heat. Stir in grated Parmesan until melted, then add drained tagliatelle and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta.
  4. Step 4: Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does Mushroom and Sage Brown Butter Tagliatelle take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom and Sage Brown Butter Tagliatelle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tagliatelle from drying out.

Can I substitute ingredients in Mushroom and Sage Brown Butter Tagliatelle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom and Sage Brown Butter Tagliatelle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mushroom and Sage Brown Butter Tagliatelle?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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