I started this blog for my kids. I wanted them to have a record of their favorite recipes while growing up. But today, I am sharing this Sage Baby Bella Mushrooms with Pasta recipe for me! Neither one of my kids likes mushrooms. Maybe they will someday, but at this point, mushrooms are still a no go as far as they are concerned. As my mom always said, "That's okay! That leaves more for me".
My husband on the other hand absolutely loves just about every variety of mushroom he has ever tried. I am a little pickier. Portobella and Baby Bellas like I used in this recipe are probably my favorite.
This Sage Baby Bella Mushrooms with Pasta is a simple dish that is a breeze to fix and is perfect for those warm summer evenings. I really enjoyed the leftovers for lunch the next day.
How to Prepare the Mushrooms
First of all, melt a little bit of butter along with some Olive Oil.
Add in the sliced Baby Bella Mushrooms. Cook for a couple of minutes.
Meanwhile, start a large pot of water boiling. Add a good pinch of salt and some Linguine or Fettuccine Pasta. You can reserve a little of the pasta water to loosen up everything when you mix it all together.
Add a bit of minced garlic to the mushrooms and stir. Cook for another minute or so.
Add a couple of teaspoons worth of chopped fresh sage, some salt, and pepper.
When the mushrooms are done to the degree you are happy with, add the cooked pasta along with from chopped fresh parsley.
Mix everything together. Add a little bit more olive oil in addition to the reserved pasta water if you like.
Finally, top off with from Parmesan Cheese if you like. Yum!
Sage Baby Bella Mushrooms with Pasta
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 8 ounces Baby Bella Mushrooms sliced
- 1 tablespoon Parsley chopped
- 2 teaspoons Sage chopped
- 1 teaspoon Garlic chopped
- ½ teaspoon Salt to taste
- ¼ teaspoon Pepper to taste
- 8 ounces Fettuccine Pasta
- ¼ cup Fresh Parmesan shredded
Instructions
- Prepare your ingredients ahead of time. Slice mushrooms, chop up parsley, sage and garlic. Get a pot of water boiling for the pasta.
- Warm up a large skillet over medium heat. Add the butter and olive oil and continue to heat until the butter is melted. Add the Baby Bella mushrooms and start to cook. Stir occasionally.
- Add the pasta to the boiling water. I found that the mushrooms and pasta were done at about the same time.
- After the mushrooms have cooked for a few minutes add the fresh garlic. Stir and cook for another minute or two. Add the fresh sage, salt and pepper. Stir.
- If the pasta is done add it to the mushrooms along with the parsley. Add a little of the pasta water if needed. You can also add another drizzle of olive oil if you like. Stir to combine everything.
- Serve with some shredded Parmesan Cheese. Enjoy!
Nutrition
Sage Baby Bella Mushrooms with Pasta
1 tablespoon Butter
1 tablespoon Olive Oil
8 - 10 ounces Baby Bella Mushrooms, sliced
Parsley, about 1 tablespoon or so fresh, chopped
Sage, 2 or teaspoons or so fresh, finely chopped
Garlic, 1 or 2 teaspoons worth
Salt, to taste
Pepper, to taste
8 ounces Linguine or Fettuccine Pasta
Fresh Parmesan
Prepare your ingredients ahead of time. Slice mushrooms, chop up parsley, sage, and garlic. Get a pot of water boiling for the pasta.
Warm-up a large skillet over medium heat. Add the butter and olive oil and continue to heat until the butter is melted. Add the Baby Bella mushrooms and start to cook. Stir occasionally.
Add the pasta to the boiling water. I found that the mushrooms and pasta were done at about the same time.
After the mushrooms have cooked for a few minutes add the fresh garlic. Stir and cook for another minute or two. Add the fresh sage, salt and pepper. Stir.
If the pasta is done add it to the mushrooms along with the parsley. Add a little of the pasta water if needed. You can also add another drizzle of olive oil if you like. Stir to combine everything.
Serve with some shredded Parmesan Cheese. Enjoy!
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