BROWN BUTTER SAGE PASTA AND SPINACH SALAD

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BROWN BUTTER SAGE PASTA

🧑‍🍳 Grinder (for dehydrated spices)

Ingredients:

2 cups of Baby Portobello Mushrooms, diced
2 tbsp Butter
Garlic
8 tbsp of butter
1/4 cup of Sage, fresh and diced
3-4 Italian Sausage
Pappardelle Pasta
Olive oil
Salt + Pepper

Direction:

1. In a pot, boil water and add your pasta to cook. Strain and add back to the pot and let sit.
2. In a pan, add 2 tbsp of butter, sauté mushrooms slowly. Once the mushrooms have started to wilt, add garlic, salt and pepper.
3. In another pan add a stick of butter (8 tbsp) and put on medium/low heat and allow it to melt. Once it has melted add the sage and slowly whisk together while the butter slowly turns brown.
4. Once the brown butter has turned golden brown, add your sautéed mushrooms and turn the heat off.
5. In the same pan you sautéed the mushrooms, add a little olive oil and cook your sausage.
6. Add the mushrooms in brown butter to the pot of pasta, add diced sausage and mix well. Top with some parmesan cheese and enjoy! (You can add a little fresh sage to the top as a garnish if you want to bring out those rich flavors.)