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20 minute dinner recipes

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Alpine Mushroom Pasta


From EatingWell:  March/April 2009

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.

6 servings, about 1 1/3 cups each | Active Time: 35 minutes | Total Time: 35 minutes



  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.


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

2 Carbohydrate Serving

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