Alpine Mushroom Pasta


  • 8 ounces  whole-wheat fettuccine
  • 6 cups  shredded Savoy cabbage, (about 1 small head)
  • 2 teaspoons  extra-virgin olive oil
  • 4   medium portobello mushroom caps, gills removed, thinly sliced
  • 1   small onion, chopped
  • 3 cloves  garlic, minced
  • 3/4 cup  dry white wine
  • 2 teaspoons  all-purpose flour
  • 1 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 cup  grape tomatoes, halved
  • 1 cup  diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
  • 2 teaspoons  chopped fresh sage, or 3/4 teaspoon dried


In Northern Italy, The Influences Of Neighboring Austria And Switzerland Are Apparent In Dishes Like This Pasta Featuring Savoy Cabbage And Mushrooms In A Light Wine Sauce. Serve With Caesar Salad And Bread Sticks. Favicon
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