This quick dish serves four and will warm up any evening. The sage makes this dish a showstopper when paired seasonal mushrooms your guests will request it again. Open a bottle of hearty Italian red wine and serve this simple dish with grilled fennel or broccoli as your second course and you have a meat free winner.

Nutritional Insight: This sage and mushroom pasta offers a delicious combination of flavors while providing nutritional benefits. Mushrooms are a low-calorie ingredient that is rich in antioxidants, vitamins, and minerals. They are known to support immune function and contribute to heart health. Sage, in addition to adding a distinctive taste to the dish, contains essential oils and compounds that have been linked to improved brain function and anti-inflammatory effects. By using a moderate amount of butter or vegan margarine, this recipe provides a good balance of flavors without excessive saturated fat content. Remember to enjoy this dish in moderation as part of a well-rounded and varied diet.

Making Sage and Mushroom Pasta:

While an ample amount of water is coming to a boil, heat your skillet and coarsely chop 10 large, cleaned sage leaves. Slice about a pound of mushrooms.

In the skillet, warm 2/3 of a stick of butter or vegan margarine over medium heat. Add the chopped sage and sliced mushrooms.

By now, the water should have reached a boil. Add a tablespoon of coarse ground salt and one peeled garlic clove to the boiling water.

While occasionally stirring the skillet with sage and mushrooms, shred 3/4 cup of Parmesan cheese and set it aside. This will be used to complete the sauce and garnish the pasta after it is plated.

As the mushrooms cook to a golden brown, reduce the heat and add the pasta to the boiling water. Cook until it is al dente, approximately 7 minutes for dried pasta or 3 minutes for fresh pasta.

Once the pasta is cooked, reserve about 1/2 cup of the pasta water. Drain the pasta and add it to the skillet with the mushrooms. For a saucier consistency, gradually add as much of the reserved pasta water as needed. Toss everything together.

Mix in 1/2 cup of shredded Parmesan cheese. Serve the dish warm, with additional cheese on the side. Enjoy immediately while it is still warm.