Pappardelle with Brown Butter Sage Sauce

Pappardelle with Brown Butter Sage Sauce

Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?

Well, you better believe it.

It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).

That’s the beauty of simple, classic recipes.

Brown butter sauces have been around for ages….

(Probably because they are so freaking easy and delicious.)

I mean… what DOESN’T taste better with butter??

Easy Pappardelle with Brown Butter Sage Sauce

Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.

It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.

Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉

We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.

Pappardelle with Brown Butter Sage Sauce - Ready in 15 minutes!

Now go ahead and make yourself some gourmet noodles!

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Pappardelle with Brown Butter Sage Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 2
Ingredients
  • 8 ounces dried pappardelle pasta
  • 5 tablespoons unsalted butter
  • 20 fresh sage leaves
  • Juice of 1/2 lemon
  • Freshly cracked black pepper
  • Maldon sea salt
  • Freshly grated Parmesan cheese, for serving
Instructions
  1. Bring a large pot of generously salted water to a boil. 

  2. Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes). 

  3. Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat. 

  4. When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.

  5. Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles. 

  6. Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away. 

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Sauteed Power Greens and Mushrooms

This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.

Sauteed Power Greens and Mushrooms

It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.

The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.

Easy Sauteed Greens and Mushrooms

If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.

Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.

Can’t get much easier than that.

Sauteed Power Greens and Mushrooms - seasoned with lemon and garlic.

When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.

I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!

 

5 from 5 votes
Print
Sauteed Power Greens and Mushrooms
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 4
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 lb white button mushrooms, sliced
  • 6 large cloves garlic, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
  • Juice of 1/2 lemon
  • Extra virgin olive oil, for drizzling
  • Maldon sea salt, for sprinkling
Instructions
  1. Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)

  2. Add the garlic, koshers salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.

  3. Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.

  4. Continue cooking and stirring until the greens are wilted but still bright green.

  5. Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

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Baked Sweet Potato Wedges with Chipotle Aioli

Baked Sweet Potato Wedges with Chipotle Aioli

Who doesn’t crave sweet potato fries every now and then?

The salty-sweet combo gets me every time.

And they are especially delicious when served with aioli.

Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.

Sweet Potato Wedges with Chipotle Aioli

Have you tried the slightly more tender (and easier to make) sweet potato wedges?

I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.

Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.

For reals, don’t skip the sauce. It’s everything.

I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.

It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).

Easy Recipe for Baked Sweet Potato Wedges with Chipotle Aioli

 

Print
Baked Sweet Potato Fries with Chipotle Aioli
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
  • Generous drizzle of olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons minced canned chipotle peppers or more, to taste
  • Juice of 1/4 lime
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

  2. Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels. 

  3. Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges. 

  4. Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.

  5. Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.

  6. As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done. 

  7. When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli. 

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