Alpine Mushroom Pasta

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.