Sautéed Wild Mushroom & Thyme Pasta with Crispy Sage

Earthy wild mushrooms and fresh thyme create a rich, comforting sauce that clings to al dente pasta, finished with lightly fried sage leaves.

Cuisine: Mediterranean

Category: Pasta

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti pasta
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 1/2 cup chopped shallot
• 2 tsp finely chopped fresh thyme leaves
• 6 whole sage leaves
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup sliced cremini mushrooms and 1/2 cup chopped shallot, cooking for 5-7 minutes until golden brown and tender, stirring occasionally.
3. Step 3: Add 2 tsp chopped fresh thyme leaves and cook for 1 minute until fragrant. Pour in 1/4 cup dry white wine and simmer for 2 minutes until reduced by half.
4. Step 4: Stir in 1/2 cup vegetable broth and 1/4 tsp salt, then simmer for 3 minutes until slightly thickened. Add drained spaghetti and toss to coat, adding 2 tbsp reserved pasta water if needed to loosen the sauce.
5. Step 5: Heat 1 tbsp olive oil in a small pan over medium heat. Add 6 whole sage leaves and fry for 1-2 minutes until crisp, then drain on paper towels. Toss 1/2 cup grated Parmesan cheese into the pasta and season with 1/8 tsp black pepper. Top with crispy sage leaves before serving.