Alpine Mushroom Pasta

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.

From EatingWell: March/April 2009
Yield: 6 servings, about 1 1/3 cups each
Active Time: 35
Total Time: 35


  1. 8 ounces whole-wheat fettuccine
  2. 6 cups shredded Savoy cabbage, (about 1 small head)
  3. 2 teaspoons extra-virgin olive oil
  4. 4 medium portobello mushroom caps, gills removed, thinly sliced
  5. 1 small onion, chopped
  6. 3 cloves garlic, minced
  7. 3/4 cup dry white wine
  8. 2 teaspoons all-purpose flour
  9. 1 teaspoon salt
  10. 1/4 teaspoon freshly ground pepper
  11. 1 cup grape tomatoes, halved
  12. 1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
  13. 2 teaspoons chopped fresh sage, or 3/4 teaspoon dried


  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.


Nutrition Per Serving: 278 calories; 7 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 40 g carbohydrates; 13 g protein; 8 g fiber; 536 mg sodium; 633 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (20% dv), Potassium (18% dv), Calcium & Iron (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat