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, Recipe

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