Alpine Mushroom Pasta

Ingredients

  • 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

Description

Alpine Mushroom Pasta - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
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