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Alpine Mushroom Pasta

March/April 2009

Your rating: None Average: 4 (86 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

19 Reviews for Alpine Mushroom Pasta

09/23/2009
Anonymous

Boiling the cabbage with the pasta is brilliant! Such a time saver. This is a lovely vegetarian meal.

Penelope, Burlington, VT

Comments
09/23/2009
Anonymous

I thought this was a waste of expensive, tasty cheese. I usually love EW recipes but the consistency of this really grossed me out. This would probably be better without the cabbage but it was still a little dull.

Anonymous

Comments
09/23/2009
Anonymous

Very good, a smoked cheese is a must.

swalt

Comments
09/23/2009
Anonymous

This was a bit more trouble than I usually take on a busy weeknight, but I made it this evening and it was superb! Took lots of time to get the fettucine done (way more than the 8 minutes in the recipe) and scraping out the "gills" on 4 large portobello caps took a while, but the results were well worth the effort. My husband and I both had to have seconds!

Janet Mace, Orange, CA

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