Mushroom and Sage Pasta

Ingredients

• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 12 leaves fresh sage leaves
• 2 cloves garlic
• ½ cup parmesan cheese
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add the 12 sage leaves and fry until crisp, about 1 minute per side. Remove with a slotted spoon and set aside.

3. 3

   In the same skillet, add the 8 oz sliced cremini mushrooms. Cook without stirring for 3-4 minutes until browned, then stir and cook until tender, about 5 more minutes.

4. 4

   Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds. Season with 1 tsp salt and 0.5 tsp black pepper.

5. 5

   Add the drained pasta to the skillet with the mushrooms. Toss to combine, adding reserved pasta water a splash at a time until the sauce coats the noodles.

6. 6

   Remove from heat and stir in the 0.5 cup grated parmesan. Top with the crispy sage leaves and serve immediately.

7. 7

   Optional: add a pinch of red pepper flakes or a squeeze of lemon for brightness.

Tools you’ll need

• large pot
• large skillet
• slotted spoon
• colander

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