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.
about 1 small head
olive oil, extra-virgin
gills removed, thinly sliced
smoked, such as mozzarella, Cheddar or gouda
chopped fresh, or 3/4 teaspoon dried
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.