Alpine Mushroom Pasta
A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.
Ingredients
| 8 | ounces |
pasta, fettuccine
whole wheat |
|
| 6 | cups |
savoy cabbage
about 1 small head |
* |
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 4 | medium |
mushrooms, portabello
gills removed, thinly sliced |
* |
| 1 | small |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| ¾ | cup |
white wine
dry |
* |
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | cup |
cheese
smoked, such as mozzarella, Cheddar or gouda |
* |
| 2 | teaspoons |
sage
chopped fresh, 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 ½ 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.
Nutrition Facts
Serving Size 87g (3.1 oz)
