Sage & Mushroom Pasta


Yield: 4-6 servings l Prep: 15 minutes | Cook: 25 minutes

Total Time: 30 minutes


  • 1 x large white onion - finely diced
  • 2 x garlic cloves - finely chopped (fresh garlic is best)
  • ½ cup fresh sage leaves - about 30g (reserve some leaves for garnish)
  • 1 x punnet (+/- 300g) of assorted mushrooms - oyster, shitake, portobellini, brown, shitake
  • 250ml cream
  • ¼ cup grated parmesan cheese
  • 60-80g salted butter
  • 2-3 TBSP Olive oil
  • 500g pasta of your choice (ideally fettuccini or tagliatelle- but something fun like fusilli is always a winner)
  • 1 tsp corn flour
  • Salt
  • Black pepper



  1. Bring a large pot of water with salt to boil (about 2-3 TBSP of salt)
  2. While the water is boiling, in a small skillet/pan heat butter over medium (adjust if too hot) when bubbling add half of the sage leaves - cook until crispy 2-3 minutes, remove with slotted spoon and rest on plate, continue until all sage leaves are crispy.
  3. Continue to cook the butter until it begins to brown and starts to smell nutty. Watch carefully so not to burn it, set aside.
  4. Wipe the mushrooms with a damp cloth. Slice or quarter the mushrooms, have fun with it!
  5. Cook pasta according to package directions. Reserve ½ cup pasta water when draining. Toss the pasta with half the sage butter prepared in step 3 to prevent it from sticking.
  6. Add 2 -3 tablespoons of olive oil to a medium skillet/pan and heat to medium-high.
  7. Add onions and cook 5-7 minutes until the onions soften and become sweet.
  8. Add garlic, and mushrooms, salt and pepper and cook until mushrooms have released their juices.
  9. Add cream and cook on medium until the cream begins to reduce slightly. Finish with the remainder of the sage butter.
  10. In a separate cup, mix the corn flour with water to make a slurry, add to the mushroom and cream sauce, and cook until it thickens.
  11. Add the pasta to the sauce. Use some pasta water to thin the sauce if necessary.
  12. Toss the pasta with half of the parmesan cheese and fried sage leaves.
  13. Garnish with remaining sage leaves, parmesan cheese and a crack of black pepper.
  14. Serve immediately and enjoy!