Did your mom make you Butter Noodles as a kid? It was a common request in our house, to eat Butter Noodles – basically noodles with butter and parmesan (and of course salt in my case). It was a comfort food, if we weren’t feeling too well, or if we were upset my mom would offer us Butter Noodles. Something she wouldn’t normally give us as a meal – all carbs, no protein, and no veggies haha. We had very balanced meals in my house on a daily basis. So, Butter Noodles were a delicious treat.
So now that I am an adult, I make my own version of Butter Noodles, which is basically this super easy Butter Parmesan Pasta recipe. I’ve elevated my childhood noodles with Italian sausage, mushrooms, onions, and spinach. This makes for a balanced meal, but still nostalgic pasta, that I can feel good about eating!
Delaney I make a some version of this regularly in our house. Sometimes we mix it up with different veggies like bell peppers, zucchini, squash, red onion, broccoli – you can use any mix of veggies you like. I’ve tried them all, and they are all delicious in this recipe! That makes this recipe super flexible as you can use what you have in your fridge, which is usually what I do! Get the recipe below for my easy Butter Parmesan Pasta.
Butter Parmesan Pasta
Makes 8 to 10 servings
2 pounds organic Penne noodles
2 pounds grass fed Italian sausage
2 tablespoons organic salted butter
1 large organic yellow onion, sliced
1 pound organic mushrooms, sliced
Organic salted butter
Organic fresh parmesan
Salt and pepper
Cook the noodles per the instructions on the package, drain, and set aside. While the noodles are cooking, cook sausage and veggies.
In a large skillet, add the sausage and cook over medium heat until it starts to cook through and lightly brown. Turn heat up to medium/high and brown and continue to cook until done. Remove from heat and set aside.
In a large skillet, add the butter and onions. Cook over medium heat until onions are translucent, add the mushrooms and continue to cook until lightly browned.
In large bowl, add the noodles, sausage, onions and mushrooms and toss completely.
To serve: Place a bed of spinach in each bowl, add hot pasta on top, 1 to 2 tablespoons of butter, and stir. The hot pasta will cook the spinach as you stir and combine the butter.
Grate fresh parmesan on top and salt and pepper to taste.
Store leftovers in the fridge for up to 5 days.
Gluten Free — Use gluten free pasta.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!