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Boil a few cups of water in a pasta pot. Add ½ tsp salt & pasta to cook for only 5 minutes on medium-high heat. Drain pasta and wash under cold running water to stop the cooking.
Heat a non-stick skillet on medium high. Add pom juice to heat through before adding cooled pasta.
Stir pasta into pom juice, turn down the heat to medium/low and allow to gently simmer for 15 minutes. Stir every once in a while.
Once pasta is al dente or fully absorbs pom juice, drain and set aside.
In a separate skillet on medium heat, add sliced portobello & ½ tsp salt. Cover and allow it to steam for 2 minutes.
Setting portobello on the sides of the skillet, add butter in the center. Allow butter to completely melt.
Sprinkle minced garlic & sage leaves into the melted butter. Fry till fragrant. Do not burn.
Combine portobello with fragrant sage garlic butter. Cook through.
Remove portobello & sage garlic butter from heat. Add pasta to combine.
Serve hot or room temperature topped with freshly ground black pepper and sprinkling of Italian parsley.