Easy Mushroom, Fennel & Sage Pasta is an easy dish that is on the table in about 20 minutes. Perfect for those busy weeknights and also makes delicious leftovers for lunch the next day.

Easy mushroom, fennel & sage pasta in a white bowl with crusty bread and Parmesan cheese

Everyone needs a quick and easy dinner and pasta is as easy as it gets. This easy pasta dish incorporates earthy mushrooms and seasonal ingredients like fennel and sage for a flavorful  meal.


If you’ve never tried fennel before, it is a crunchy vegetable which is a member of the carrot family. When raw it has a slightly sweet anise/licorice flavor and when cooked like in this recipe, becomes even sweeter and is so good in this dish.


This is a vegetarian dish but you will not miss the meat because the mushrooms have a wonderful, meaty chew to them.

This is one of my favorite vegetarian pasta dishes. Anytime you add mushrooms to a meat-free meal, you still get the meaty bite from the mushrooms and find that you don’t even miss the meat.

A closeup showing all the meaty mushrooms and pasta

I have to have a good crusty bread with my pasta. I love this sesame loaf that I get at my grocery store (pic below). Drizzled with olive oil and broiled until golden brown, I could make a meal of it with a chunk of Parmigiano Reggiano.

An overhead image of the pasta in a white bowl with a napkin, bread and cheese

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Yield: 4

Easy Mushroom, Fennel & Sage Pasta

Dinner is served pasta, mushrooms, fennel and sage in a white bowl

Meaty mushrooms are cooked with shallots, fennel and sage then tossed with pasta for a quick, meal free meal.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 pound (454 grams) penne pasta
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 12 ounces (187 grams) mushrooms, sliced
  • 1 medium shallot, chopped
  • 2 cups (180 grams) fennel, chopped, reserve the green tops for garnish
  • 2 garlic cloves, finely chopped or grated
  • 2 tablespoons fresh sage, chopped
  • 1/2 cup (118 ml) vegetable stock
  • 1/2 cup (42 grams) freshly grated Parmesan cheese , plus more for garnish


  1. Bring a large pan of water to a boil. Add the pasta to the boiling water and cook for 11 minutes.
  2. While the pasta cooks: To a large skillet, add olive oil and butter over medium heat. Add the mushrooms and cook until they brown, about 10 minutes. Add the shallots and fennel and cook until they start to soften, about 5-7 minutes. Stir in the garlic and cook for 1 minute then add the sage and cook for another minute until fragrant. Add the salt and pepper and stir.
  3. Add the vegetable stock and mix well, simmer until slightly reduced, about 3 minutes. Stir in the 1/2 cup Parmesan cheese.
  4. Drain the pasta and mix the cooked pasta into to the mushrooms and mix well.
  5. Serve garnished with fresh fennel greens and 1/4 cup Parmesan.

Nutrition Information



Serving Size

4 ounces

Amount Per Serving Calories 128Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 57mgCarbohydrates 13gFiber 1gSugar 2gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

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