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Alpine Mushroom Pasta

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Submitted by: mariemaemartin

 

If you enjoy mushrooms, you will surely enjoy them with the white wine infused sauce, fettuccine, cabbage and other vegetables that make up this dish.
 

Ingredients

  • 8 ounces whole wheat fettuccine
  • 6 cups shredded savoy cabbage
  • 2 tsp extra virgin olive oil
  • 4 medium portabello mushroom caps, sliced and gills removed
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 2 tsp all purpose flour
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup grape tomatoes, halved
  • 1 cup diced smoked cheese
  • 2 tsp chopped fresh sage or 3/4 tsp dried

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Method

Bring a large pot of water to a boil and cook pasta 4 minutes. Add cabbage and continue to cook another 4 minutes, or until tender. Drain pasta and cabbage, reserving 1/2 cup of cooking liquid. Heat oil in a large skillet over medium heat. Add mushrooms, onion and garlic, then cook, stirring often, about 5 minutes or until mushrooms are tender. Whisk wine and flour in a small bowl. Add to pan with salt and pepper. Cook, stirring often, until mixture thickens, about 1 minute. Add tomatoes and cook another minute. Mix mushroom sauce, reserved cooking liquid, sage, cheese, pasta and cabbage together.

 

Notes:

 

Number of Servings: 6

 

Submitted by: mariemaemartin ()

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