Are you a fan of pasta and looking to add a touch of flavor and sophistication to your traditional dishes? Well, look no further than the delightful world of sage pasta recipes. With its earthy and aromatic qualities, sage is the perfect herb to elevate your pasta dishes to new heights. In this article, we will explore a variety of sage pasta recipes that are easy to make, packed with flavor, and guaranteed to impress your taste buds. So get ready to embark on a culinary adventure and discover the wonders of sage-infused pasta dishes. Your taste buds will thank you!
Classic Sage Pasta
Ingredients
- 8 ounces of pasta
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 1/4 cup of fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped sage leaves to the skillet and sauté for about 2 minutes until the herbs are fragrant.
- Drain the cooked pasta and add it to the skillet with the sage and garlic mixture.
- Toss well to coat the pasta with the flavors, adding salt and pepper to taste.
- Serve the classic sage pasta warm and enjoy!
Tips
- For a richer flavor, you can sprinkle some grated Parmesan cheese over the pasta before serving.
- Feel free to adjust the amount of sage according to your taste preference.
- This dish pairs well with a simple green salad or a side of roasted vegetables.
Creamy Sage and Mushroom Pasta
Ingredients
- 8 ounces of pasta
- 2 tablespoons of butter
- 1 cup of mushrooms, sliced
- 1/4 cup of fresh sage leaves, chopped
- 1 cup of heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, melt the butter over medium heat.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
- Stir in the chopped sage leaves and cook for an additional minute.
- Pour in the heavy cream, stirring well to combine all the ingredients.
- Season with salt and pepper to taste, and let the sauce simmer gently for a few minutes until it thickens slightly.
- Drain the cooked pasta and toss it in the creamy sage and mushroom sauce until well coated.
- Serve the dish hot, garnished with grated Parmesan cheese.
Tips
- For an extra burst of flavor, you can sauté the mushrooms in a combination of butter and olive oil.
- If you prefer a lighter sauce, you can substitute half-and-half or milk for the heavy cream.
- This creamy sage and mushroom pasta pairs well with a glass of white wine and a side of garlic bread.
Lemon Sage Pasta
Ingredients
- 8 ounces of pasta
- 2 tablespoons of olive oil
- Zest and juice of 1 lemon
- 1/4 cup of fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, heat the olive oil over medium heat.
- Add the lemon zest, lemon juice, and chopped sage leaves to the skillet, stirring well to combine.
- Drain the cooked pasta and add it to the skillet with the lemon and sage mixture.
- Season with salt and pepper to taste, tossing the pasta until it is evenly coated with the flavors.
- Serve the lemon sage pasta warm and enjoy the refreshing citrusy taste.
Tips
- You can add a grated clove of garlic to the skillet for an extra kick of flavor.
- Consider adding some pine nuts or toasted almonds for a delightful crunch in each bite.
- This pasta pairs well with grilled chicken or shrimp for a complete and satisfying meal.
Sage Brown Butter Pasta
Ingredients
- 8 ounces of pasta
- 4 tablespoons of butter
- 1/4 cup of fresh sage leaves
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a small saucepan, melt the butter over medium heat.
- Add the sage leaves to the melted butter and cook until they become crispy and fragrant.
- Remove the sage leaves from the saucepan and drain them on a paper towel.
- Continue cooking the butter until it turns a golden brown color, being careful not to burn it.
- Drain the cooked pasta and transfer it to a large bowl.
- Pour the brown butter over the pasta, tossing well to evenly coat the noodles.
- Add the grated Parmesan cheese and season with salt and pepper to taste, tossing again to combine all the flavors.
- Serve the sage brown butter pasta garnished with the crispy sage leaves.
Tips
- Experiment with different types of pasta, such as fettuccine or gnocchi, to add variety to the dish.
- You can crush the crispy sage leaves and sprinkle them over the pasta for a stronger sage flavor.
- This recipe is perfect for a quick and satisfying weeknight dinner.
Sage Pesto Pasta
Ingredients
- 8 ounces of pasta
- 1 cup of fresh sage leaves
- 1/4 cup of pine nuts
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic
- 1/2 cup of olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a blender or food processor, combine the fresh sage leaves, pine nuts, grated Parmesan cheese, garlic cloves, and olive oil.
- Blend until the ingredients are well combined and form a smooth paste.
- Drain the cooked pasta and transfer it to a large bowl.
- Pour the sage pesto over the pasta, tossing well to coat the noodles evenly.
- Season with salt and pepper to taste and toss again to incorporate the flavors.
- Serve the sage pesto pasta warm and enjoy the aromatic and vibrant taste.
Tips
- For some added texture, you can sprinkle some toasted breadcrumbs or chopped walnuts over the pasta.
- If you prefer a thinner consistency, you can add more olive oil to the pesto.
- This dish is a delightful vegetarian option and pairs well with a side of garlic bread.
Butternut Squash and Sage Pasta
Ingredients
- 8 ounces of pasta
- 2 cups of butternut squash, peeled and cubed
- 1/4 cup of fresh sage leaves, chopped
- 2 tablespoons of olive oil
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the butternut squash cubes on a baking sheet and drizzle with olive oil, tossing well to coat.
- Sprinkle the chopped sage leaves over the butternut squash cubes, season with salt and pepper, and toss again to combine.
- Roast the butternut squash in the preheated oven for about 20-25 minutes until it becomes tender and slightly caramelized.
- Meanwhile, cook the pasta according to the package instructions until al dente.
- Drain the cooked pasta and transfer it to a large bowl.
- Add the roasted butternut squash cubes to the pasta, tossing gently to combine all the ingredients.
- Sprinkle the grated Parmesan cheese over the pasta and season with additional salt and pepper if desired.
- Serve the butternut squash and sage pasta warm, savoring the flavorful combination of the sweet and earthy squash with the fragrant sage.
Tips
- You can enhance the flavors of the roasted butternut squash by adding a drizzle of balsamic glaze or a sprinkle of cinnamon before roasting.
- For a creamier texture, you can toss the pasta with a little cream or some reserved pasta cooking water.
- This dish is a perfect way to incorporate seasonal produce into your meals and makes for a satisfying vegetarian entrée.
Sage and Sausage Pasta
Ingredients
- 8 ounces of pasta
- 1/2 pound of Italian sausage, casings removed
- 1/4 cup of fresh sage leaves, chopped
- 1/2 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 ounces) of diced tomatoes
- 1/4 cup of red wine (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, brown the Italian sausage over medium heat, breaking it up into crumbles as it cooks.
- Add the chopped sage leaves, finely chopped onion, and minced garlic to the skillet, stirring well to combine all the ingredients.
- Pour in the diced tomatoes and red wine (if using), stirring again and allowing the flavors to meld together.
- Season with salt and pepper to taste, and let the sauce simmer for about 10 minutes until it thickens slightly.
- Drain the cooked pasta and add it to the skillet with the sausage and tomato sauce, tossing well to coat all the noodles.
- Serve the sage and sausage pasta hot, garnished with grated Parmesan cheese.
Tips
- If you prefer a spicier version, you can use hot Italian sausage instead of mild.
- Feel free to add some chopped bell peppers or mushrooms to the sauce for extra texture and flavor.
- This recipe is a hearty and comforting option for pasta lovers, perfect for a chilly evening.
Roasted Vegetable and Sage Pasta
Ingredients
- 8 ounces of pasta
- 2 cups of mixed vegetables (such as cherry tomatoes, bell peppers, zucchini, and carrots), cut into bite-sized pieces
- 1/4 cup of fresh sage leaves, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the mixed vegetables on a baking sheet, drizzle with olive oil, and sprinkle the chopped sage leaves over them.
- Season with salt and pepper to taste, tossing well to coat the vegetables.
- Roast the vegetables in the preheated oven for about 20-25 minutes until they become tender and slightly caramelized.
- Meanwhile, cook the pasta according to the package instructions until al dente.
- Drain the cooked pasta and transfer it to a large bowl.
- Add the roasted vegetables to the pasta, tossing gently to combine all the ingredients.
- Sprinkle the grated Parmesan cheese over the pasta and season with additional salt and pepper if desired.
- Serve the roasted vegetable and sage pasta warm, enjoying the vibrant flavors and textures.
Tips
- You can add a squeeze of fresh lemon juice over the pasta for a refreshing citrus touch.
- Experiment with various vegetables depending on what is in season or your personal preference.
- This dish is an excellent way to incorporate more vegetables into your diet and can be enjoyed as a main course or a side dish.
Creamy Pumpkin and Sage Pasta
Ingredients
- 8 ounces of pasta
- 1 cup of canned pumpkin puree
- 1/2 cup of heavy cream
- 1/4 cup of fresh sage leaves, chopped
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Ground nutmeg for garnish (optional)
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a medium saucepan, heat the canned pumpkin puree over medium heat.
- Stir in the heavy cream and chopped sage leaves, combining well.
- Season with salt and pepper to taste and let the sauce simmer for a few minutes until it thickens slightly.
- Drain the cooked pasta and transfer it to the saucepan with the pumpkin and sage sauce, tossing gently to coat the noodles.
- Sprinkle the grated Parmesan cheese over the pasta and season with a pinch of ground nutmeg if desired.
- Serve the creamy pumpkin and sage pasta warm, savoring the rich and velvety flavors.
Tips
- For added protein, you can stir in some cooked bacon or diced cooked chicken breast into the sauce.
- Consider adding a handful of toasted pumpkin seeds or crushed amaretti cookies for an interesting texture and taste contrast.
- This recipe is a fantastic option for a cozy autumn dinner, highlighting the seasonal flavors of pumpkin and sage.
Sage and Lemon Chicken Pasta
Ingredients
- 8 ounces of pasta
- 2 boneless, skinless chicken breasts
- 1/4 cup of fresh sage leaves, chopped
- Zest and juice of 1 lemon
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente.
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 6-8 minutes per side until they are cooked through and golden brown.
- Remove the chicken breasts from the skillet and let them rest for a few minutes before slicing.
- In the same skillet, add the minced garlic and chopped sage leaves, sautéing for about 1 minute until fragrant.
- Pour in the lemon zest and juice, stirring well to incorporate all the flavors.
- Drain the cooked pasta and transfer it to the skillet with the sage and lemon mixture, tossing well to coat the noodles.
- Slice the cooked chicken breasts and arrange them over the pasta.
- Serve the sage and lemon chicken pasta warm, relishing the combination of tangy citrus and aromatic sage.
Tips
- Consider adding some cherry tomatoes or spinach leaves to the skillet with the sage and lemon sauce for a burst of freshness and color.
- You can sprinkle some toasted pine nuts or almond slivers over the dish for an added crunch.
- This recipe is a satisfying option for a protein-packed meal, perfect for dinner parties or special occasions.
Now you have 10 delicious sage pasta recipes to choose from! Whether you’re craving a classic preparation or a unique combination of flavors, these recipes will surely satisfy your taste buds. Experiment with different variations, adjust the ingredients to your liking, and don’t forget to enjoy the aromatic aroma and delicate taste of sage in each bite. Happy cooking!
