Alpine Mushroom Pasta

Ingredients

8 ounces Whole-wheat fettuccine
6 cups Shredded Savoy cabbage, (about 1 small head)
4 tbsp Chicken or vegetable broth
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 Shredded smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons Chopped fresh sage, or 3/4 teaspoon dried

Description

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