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