Alpine Mushroom Pasta

From EatingWell: March/April 2009 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
This one wasn't so good. The sage and smoked cheese weren't good together. kbutterfly7, Milwaukee, WI	8 weeks 4 days ago
Boiling the cabbage with the pasta is brilliant! Such a time saver. This is a lovely vegetarian meal. Penelope, Burlington, VT	8 weeks 4 days ago
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	8 weeks 4 days ago
Very good, a smoked cheese is a must. swalt	8 weeks 4 days ago
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	8 weeks 4 days ago