Healthy meal recipes:Alpine Mushroom Pasta

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.

 

Alpine Mushroom Pasta

 

Healthy meal recipes:Alpine Mushroom Pasta

 

Prep time: 35 mins

Cook time: 35 mins

Total time: 1 hour 10 mins

Serves: 6

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

Instructions

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.


2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.


3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.


4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

 

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Healthy meal recipes:Alpine Mushroom Pasta