Alpine Mushroom Pasta

Alpine Mushroom Pasta

18 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • ¾ cup dry white wine
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt
  • ¼ 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 ¾ teaspoon dried


  • Active

  • Ready In

  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 ½ 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 information

  • Serving size: about 1⅓ cups
  • Per serving: 278 calories; 7 g fat(3 g sat); 8 g fiber; 40 g carbohydrates; 13 g protein; 100 mcg folate; 15 mg cholesterol; 6 g sugars; 0 g added sugars; 1,042 IU vitamin A; 27 mg vitamin C; 152 mg calcium; 2 mg iron; 536 mg sodium; 634 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Folate (25% dv), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, ½ medium-fat meat

Reviews 18

June 27, 2013
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By: EatingWell User
We loved this recipe, and found that adding slices of avocado at the very end really added a nice creamy, cool flavor!
August 20, 2012
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By: EatingWell User
Amazing! Was really easy for a beginner cook like me and was delicious! I'm proud of myself for being able to follow such an easy recipe! Pros: Was easy and fast and delicious Cons: Add your own flavors to spicen it up!
December 10, 2011
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By: EatingWell User
Quick and Easy If you have any kind of knife skills, this one is a no bainer. Dinner can be ready in 15 minutes if you wanted. Delicious and love that there isnt any meat. Great way to give the digestive system a break.... Pros: Super Fast, easy ingredients Cons: Non
February 01, 2011
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By: kauliflower
It was a good idea.... It was a good idea adding the cabbage to this pasta. I followed the recipe to the T , and found it to be bland. In the end I added some pesto and capers, which made it edible. Pros: lots of veggies, fun to make Cons: very bland
November 14, 2010
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By: EatingWell User
We are working to incorporate more vegetarian dishes to our dinners and this recipe was a winner! We didn't add the cheese (milk allergy) and served it with crusty bread with the olive oil/balsamic dipping side on the same dish to give a little bit of spice stir in. The prep work was a lot but I will try to do this at another time because the actual tossing together of the ingredients was easy and a delicious combination. Family w/ 3 kids (1, 3, 5)
August 09, 2010
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By: EatingWell User
This dish was really tasty. It looked beautiful with all the different colours and textures. I love the idea of adding the cabbage to the pasta water. The addition of the smoked cheese was an unusual and tasty addition. My family enjoyed this, although some thought it was a little light. Ontario, Canada
June 08, 2010
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By: EatingWell User
This is the best dish I have ever made! It was super delicious and my fiancee who doesn't really like mushrooms loved this. I did make a few changes. I did not use cabbage. Also, I didn't have dried sage so I used dried rubbed sage which tasted great. I bought regular gouda cheese instead of smoked on accident and it ended up coming out fantastic. This is such an easy and good recipe. Highly recommended!
May 02, 2010
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By: EatingWell User
I loved it! I made a few changes, here they are: didn't use cabbage used 1/2 tsp. onion powder instead of onions didn't use sage added diced red bell pepper to skillet with mushrooms & garlic used 5 cloves of freshly minced garlic only used 1/4-1/2 c. of leftover noodle water put back on burner on simmer for 5 minutes covered to thicken used mozzarella cheese YUM YUM!
December 07, 2009
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By: EatingWell User
My fiance and I liked this recipe. It was not hard to put together and it tasted good. The only issue I had was that the cheese I used (smoked Gouda) didn't melt and I had expected it to. We would eat it again.
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