Fresh mushrooms, fresh sage, toasted walnuts,
smothered in browned butter served over
Wild Mushroom Agnolotti, that's what is
on the menu tonight.
This great pasta sauce is so easy and quick to
make and with fresh sage in the garden already
it is perfect for a quick dinner.
I whipped it up and served it over fresh
Wild Mushroom Agnolotti from Costco.
Browned Butter and Sage Pasta Sauce
Heat oven to 350. Place 1 C. walnuts on a baking dish
and toast for 10 minutes. Check to see that they don't
over brown.
Meanwhile bring large pan of water to boil to cook
the pasta in. Add 1 T. salt when it comes to a rolling
boil.
In a large frying pan melt 1/3 C. butter and cook
on medium until the butter turns brown and nutty.
Pour the butter into another dish and cook 8 oz.
of crimini mushrooms that have been cleaned
and sliced in the remaining butter in the pan. Cook
until the mushrooms are soft.
You can use regular white button
mushrooms if desired.
Cook 1 lb. Wild Mushroom Agnolotti in boiling
water for about 6 -8 minutes. Drain.
Place the walnuts and browned butter in the
frying pan with the mushrooms. Bring back to
heat and add 2 T. chopped fresh sage. Cook
until the sage softens. Toss with the pasta
and serve while warm.
This is a quick week night meal but would also be nice
enough for company.
Enjoy!
I will be posting this with
