RECIPE: PASTA WITH SAGE AND PARMESAN

Sometimes all you need is a simple and effortless recipe for your meal. The sage can be replaced with other alternatives such as parsley, thyme and other Italian herbs. This is also my first time incorporating sage into my pastas. Always open to try out new recipes!! I also really like adding breadcrumbs to pastas now since it really added an additional crunch texture to the dish.
You can also use dried sage leaves instead of fresh ones.
Sage brings an earthy flavor to your dish. The end result will be an an earthy savory cheesy creamy pasta.
Recipe is adapted from nytimes.com.

Pasta with sage and parmesan

Ingredients

• Salt and freshly ground black pepper
• 1 ounce Spaghetti
• 2 tablespoons Butter
• Dried/Fresh Sage leaves
• 1 cup or more Grated Parmigiano-Reggiano
• Portobello Mushrooms
• Breadcrumbs

Cooking Directions

1. Cook the Spaghetti in a pot for around 10 minutes to achieve al dente texture. Please read the instructions on the box/packaging of your pasta for specific timings.
2. Meanwhile, place butter in a skillet or saucepan; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
3. Add portobello mushrooms and cook until cooked. 
4. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
5. Stir fry some breadcrumbs until golden brown. Add this and mix well before adding the cheese.
6. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately.