Alpine Mushroom Pasta

  • Active Time 35m
  • Total Time 35m

6 servings, about 1 1/3 cups each

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.

ingredients

  • 8 ounces whole-wheat fettuccine
  • 6 cups shredded savoy cabbage (about 1 small head)
  • 2 teaspoons extra-virgin olive oil
  • 4 medium portobello mushroom caps, gills removed, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup grape tomatoes, halved
  • 1 cup diced smoked cheese, such as smoked mouncezarella, cheddar or Gouda
  • 2 teaspoons chopped fresh sage or 3/4 teaspoon dried

directions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.

Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11079

nutrition information per serving

278 calories; 7g total fat; 3g total saturated fat; 15mg cholesterol; 536mg sodium; 40g carbohydrates; 8g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!