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Alpine Mushroom Pasta

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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.

 

Yield

6 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces pasta, fettuccine
whole wheat
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6 cups savoy cabbage
about 1 small head
*
2 teaspoons olive oil, extra-virgin
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4 medium mushrooms, portabello
gills removed, thinly sliced
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1 small onions
chopped
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3 cloves garlic
minced
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¾ cup white wine
dry
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2 teaspoons all-purpose flour
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1 teaspoon salt
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¼ teaspoon black pepper
freshly ground
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1 cup cherry tomatoes
halved
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1 cup cheese
smoked, such as mozzarella, Cheddar or gouda
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2 teaspoons sage
chopped fresh, or 3/4 teaspoon dried
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta, fettuccine
whole wheat
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1.4 l savoy cabbage
about 1 small head
*
1E+1 ml olive oil, extra-virgin
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4 medium mushrooms, portabello
gills removed, thinly sliced
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1 small onions
chopped
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3 cloves garlic
minced
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177 ml white wine
dry
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1E+1 ml all-purpose flour
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5 ml salt
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1.3 ml black pepper
freshly ground
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237 ml cherry tomatoes
halved
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237 ml cheese
smoked, such as mozzarella, Cheddar or gouda
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1E+1 ml sage
chopped fresh, or 3/4 teaspoon dried
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 17111% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 10%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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