This Creamy Mushroom Sage Pasta is full of delicious flavor and hearty mushrooms, with fresh aromatic herbs and lots of (vegan) parmesan.
This post is sponsored by DeLallo Foods.
If you’re looking for the perfect dish to celebrate the start of cozy season, this one’s it! It is also bound to be your new favorite recipe. From the creamy, dreamy sauce to the hearty bite of the mushrooms – with amazing texture and flavor thanks to DeLallo’s Cavatappi and Bruschetta! The DeLallo Foods products are some of my absolute favorites, and their breadth and quality are always so impressive!
Cavatappi is so utterly wonderful in this dish, as the shape ensures that all the delicious sauce is captured, plus it’s super fun to eat! Cook it al dente in salted water, and it is just so perfect. Especially in this dish, with hearty additions to the sauce – it hugs the mushrooms, spinach, bruschetta and herbs in the best way.
The secret flavor booster in this pasta is DeLallo’s Bruschetta. You won’t believe how flavorful it is, if you haven’t tried it yet. Plus, it is so versatile to use in so many pasta dishes, in addition to traditional bruschetta preparations.
Tips for Making This Creamy Mushroom Sage Pasta
A big tip for making this recipe (and virtually any pasta recipe) is to salt the pasta cooking water. This way, the pasta itself gets seasoned as it absorbs the water. I like to use around 2 tbsp kosher salt. Add the salt into the water when you add the pasta.
Be sure to reserve some pasta cooking water prior to draining the pasta. Reserve around 1 cup. You may not need the full cup, but you’ll want some to loosen up the sauce.
The recipe also calls for vegan parmesan cheese of the shredded variety. If you only have grated parmesan cheese, use a bit less and add more if you like.
The recipe calls for sage leaves, which provide a perfectly crunchy and flavor-packed topping for the finished dish. When cooking the sage leaves, you’ll notice that they cook super fast. Make sure your butter is fairly hot when you add in the sage leaves.
How This Dish Comes Together
Cooking the pasta:
Bring a pot of water to boil, then add in the Cavatappi and around 2 tbsp kosher salt. Stir it well and cook until just barely al dente. Before draining the pasta, reserve around 1 cup of pasta cooking water. You will use it to add into the sauce to loosen it up.
Making the sauce:
During the pasta cooking process, begin the sauce. Preheat a large pan over medium heat. Then, add the oil and once hot, add the mushrooms. Cook the mushrooms around 5-6 min, stirring occasionally. Then add in the seasoning, stir, and add the cream.
When it’s just about to start simmering, sprinkle in the cheese and start stirring to melt the cheese.
Finishing up the dish:
Now add in the spinach and as it starts to wilt, add the pasta, Bruschetta and parsley. Stir everything well and add in some of the pasta cooking water.
To make the crispy sage, heat up a small pan on medium heat and add the vegan butter. Once melted, add in the sage leaves. Let them heat up for 30-60 seconds and toss. Cook another 30-60 seconds until crisp, then remove the sage from the pan. Top the pasta with the crispy sage.
You can serve the pasta with extra parmesan and/or red chili flakes for some spicy heat.
Other Delicious Pasta Recipes
Capellini with Tomatoes & Parmesan
Creamy Pumpkin Sun-Dried Tomato Pasta
Creamy Mushroom Sage Pasta
Ingredients
- ½ lb. DeLallo Cavatappi
- 2 tbsp DeLallo Olive Oil
- 16 oz. mushrooms sliced
- ½ tsp kosher salt to taste
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 ½ cups dairy-free cream
- ¾ to 1 cup dairy-free shredded parmesan cheese to taste
- ¾ cup DeLallo Bruschetta drained of liquid
- ¼ cup finely chopped parsley
- 1 large handful baby spinach
- Red chili flakes for serving optional
- 1 tbsp vegan butter
- 8-10 sage leaves
Instructions
- Cook cavatappi according to package directions for al dente, adding around 2 tbsp kosher salt to the pasta cooking water when adding the cavatappi. Reserve 1 cup pasta cooking water prior to draining. Drain the pasta.
- Meanwhile, preheat a large pan on medium heat. Add olive oil and mushrooms, and cook for 5-6 min, stirring occasionally. Add salt, pepper, and garlic powder. Stir in cream and once nearly simmering, stir in cheese.
- Once melted, stir in cooked pasta, bruschetta, parsley, and spinach. Cook just until spinach wilts, adding in some reserved pasta water to loosen sauce as desired. Serve topped with red chili flakes, if using.
- In a small pan over medium heat, add vegan butter. Once hot, add sage leaves and stir until sage leaves are crisp, which takes less than a minute. Top pasta with crispy sage leaves.