Brown butter mushroom and sage pappardelle
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Brown butter mushroom and sage pappardelle
With its brown butter sauce, this pasta dish is a bit of a treat for midweek
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
539Kcal
Fat
21gr
Saturates
13gr
Carbs
66gr
Sugars
3gr
Fibre
6gr
Protein
19gr
Salt
0.2gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 180g dried pappardelle, or other long stranded pasta
- 40g unsalted butter
- 10 small-medium sage leaves
- 325g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 20g Parmesan, finely grated, plus extra to serve - use vegetarian Italian hard cheese if required
Step by step
- Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions. Reserve a ladleful of the pasta water and then drain.
- Meanwhile, melt 25g of the butter in a large frying pan over a medium heat. Cook, swirling occasionally, until the butter starts to foam and smell slightly nutty. Add the sage leaves and fry for 2-3 minutes until crisp. Remove with a slotted spoon onto kitchen paper.
- Add the sliced mushrooms to the butter, season with salt and pepper, and cook for 5 minutes until browned. Stir in the garlic and cook for another minute, without letting it colour.
- Return the pappardelle to the saucepan, and stir through the buttery mushrooms, lemon juice, remaining 15g of butter and the Parmesan. Allow the butter to melt and add just enough of the reserved pasta water to give a silky sauce. Check the seasoning.
Tip
If you're looking to cut the carbs, reduce the amount of pasta that you cook, adding some finely shredded cabbage for the last few minutes of cooking instead.
If you want to increase the fibre, stir through some wilted spinach at the end, or serve with a large mixed leaf salad.
If you want to increase the fibre, stir through some wilted spinach at the end, or serve with a large mixed leaf salad.
