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Alpine Mushroom Pasta

March/April 2009

Your rating: None Average: 4 (83 votes)

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.



READER'S COMMENT:
"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...
Alpine Mushroom Pasta Recipe

19 Reviews for Alpine Mushroom Pasta

09/23/2009
Anonymous

This was ok, but it need some other spice added, I'm not a foodie so I dont know what is needed but it is a little bland!!!

Ronnie, Kingsport, TN

Comments
09/23/2009
Anonymous

I really enjoyed this dish. A good filling vegetarian meal. I used sharp cheddar and didn't really notice the flavor so I would leave it out next time and save some calories. I used presliced portobellos and didn't bother to de-gill them.

April, Union, ME

Comments
09/23/2009
Anonymous

Our family, including three of our four children (the non-mushroom eater was at a friend's), absolutely loved this dish. It was straightforward to make and reminded us of the pasta dishes served at Sarducci's in Montpelier, Vermont (a favorite local restaurant).One thing we will try next time is assembling without the cheese, shredding the cheese on top, and placing under the broiler to melt.

Rob & Maria Smart, Calais, VT

Comments
09/23/2009
Anonymous

I am terrible at cooking (I mean, absolutely terrible), and I found this dish not only easy... but delicious!! Its easily the best thing I've ever made (which I know isn't saying much, but...)! My husband and I are adding it to the rotation of "foods we can make that taste really good".

Maria, KC, MO

Comments
09/23/2009
Anonymous

This one wasn't so good. The sage and smoked cheese weren't good together.

kbutterfly7, Milwaukee, WI

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