Sautéed Mushroom and Sage Pasta with Garlic Infusion
A quick, family-friendly pasta dish featuring earthy mushrooms and fragrant sage in a light garlic-infused olive oil sauce. This italian-inspired vegan (vegan) ready in about 25 minutes pairs spaghetti pasta, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 12 oz spaghetti pasta
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 10 leaves, chopped fresh sage leaves
- 10 oz, sliced cremini mushrooms
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable broth
- 1/4 cup (optional, for a cheesy flavor) nutritional yeast
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not brown.
- Step 3: Add 10 oz sliced cremini mushrooms and 10 chopped fresh sage leaves to the skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms soften and start to brown.
- Step 4: Pour in 1/4 cup vegetable broth to deglaze the pan, scraping any browned bits. Cook for 2 minutes until the broth reduces and the sauce thickens slightly.
- Step 5: Add the drained pasta to the skillet along with 1 tsp salt and 1/2 tsp black pepper. Toss well to combine, adding reserved pasta water a tablespoon at a time if the mixture seems dry.
- Step 6: Remove from heat and stir in 1/4 cup nutritional yeast if using, tossing until evenly coated and slightly creamy. Serve immediately.
Frequently asked questions
How long does Sautéed Mushroom and Sage Pasta with Garlic Infusion take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sautéed Mushroom and Sage Pasta with Garlic Infusion?
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 spaghetti pasta from drying out.
Can I substitute ingredients in Sautéed Mushroom and Sage Pasta with Garlic Infusion?
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 Sautéed Mushroom and Sage Pasta with Garlic Infusion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Sautéed Mushroom and Sage Pasta with Garlic Infusion vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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