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Mushroom & Sage Pasta (Gluten Free & Plantbased)

I adore herbs. And Sage might just be my favorite.

Not only how the smell lingers when I burn it in my home but how deliciously fragrant it is when used in some of my favorite dishes.

And one of the ways I love to use it is paired with some good quality butter (not margarine please). It turns deliciously crispy and when paired with mushrooms and nuts like walnuts or pecan nuts, it makes a delicious pasta dish for a light lunch or dinner.

The pasta I am hooked on is Happy Earth People Chickpea Fusilli which is Gluten-Free & high in fiber and protein. And since losing my Sage plant to the elements (I have not found my green thumb yet), I usually stock up on fresh Sage from Checkers. The rest of the ingredients are basic, but really be sure to get some grass fed butter from a local farmer or farmer's market for maximum health benefits. And simply replace it with Vegan Butter to make it Vegan.


1/4 cup of fresh Sage leaves

1 cup of Mushrooms (I used brown and white) chopped

2 tbsp of Butter

A small handful of Pecan Nuts or Walnuts, chopped

Salt & Pepper to Taste


Cook pasta as per cooking instructions.

Heat a pan to medium-high heat and add 1 tbsp of the butter, mushrooms and sage.

Keep stirring until the mushrooms are completely cooked then add salt & pepper to taste.

When the pasta is almost done, add the nuts to the sage & mushroom mixture and stir.

Drain the pasta and keep about 1/8 cup of the pasta water on the side. Add the cooked pasta to the mushroom mix, add the last butter and stir until it covers all of the pasta. Add some of the excess pasta water to make sure it's not too dry.

Dish up and top it off with more salt and pepper, a few sprinkles of nuts or a drizzle of extra virgin olive oil. Chilli flakes also make this dish pop.


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