Alpine Mushroom Pasta Recipe

Name: Alpine Mushroom Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta, fettuccine whole wheat; 6 cups savoy cabbage about 1 small head; 2 teaspoons olive oil, extra-virgin; 4 medium mushrooms, portabello gills removed, thinly sliced; 1 small onions chopped; 3 cloves garlic minced; 3/4 cup white wine dry; 2 teaspoons flour, all-purpose; 1 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 1 cup cherry tomatoes halved; 1 cup cheese smoked, such as mozzarella, Cheddar or gouda; 2 teaspoons sage chopped fresh, or 3/4 teaspoon dried

Servings: persons

8 ounces pasta, fettuccine whole wheat
6 cups savoy cabbage about 1 small head
2 teaspoons olive oil, extra-virgin
4 medium mushrooms, portabello gills removed, thinly sliced
1 small onions chopped
3 cloves garlic minced
3/4 cup white wine dry
2 teaspoons flour, all-purpose
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 cup cherry tomatoes halved
1 cup cheese smoked, such as mozzarella, Cheddar or gouda
2 teaspoons sage chopped fresh, or 3/4 teaspoon dried

1
Bring a large pot of water to a boil.
2
Cook pasta for 4 minutes.
3
Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more.
4
Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.
5
Meanwhile, heat oil in a large nonstick skillet over medium heat.
6
Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.
7
Whisk wine and flour in a small bowl.
8
Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute.
9
Add tomatoes and cook until just beginning to break down, about 1 minute more.
10
Return the pasta and cabbage to the pot.
11
Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces pasta, fettuccine whole wheat, 6 cups savoy cabbage about 1 small head, 2 teaspoons olive oil, extra-virgin, 4 medium mushrooms, portabello gills removed, thinly sliced, and more.

Yes, Alpine Mushroom Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alpine Mushroom Pasta

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