Rating: 4.06 stars
18 Ratings
  • 5 star values: 2
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Nutrition Facts

278 calories; protein 13.1g; carbohydrates 40g; dietary fiber 8.1g; sugars 5.6g; fat 6.6g; saturated fat 2.8g; cholesterol 14.9mg; vitamin a iu 1042.1IU; vitamin c 27mg; folate 100mcg; calcium 152.3mg; iron 2.3mg; magnesium 85.4mg; potassium 634.4mg; sodium 535.9mg; thiamin 0.3mg.
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Reviews (2)

18 Ratings
  • 5 star values: 2
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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 Read More
Rating: 4 stars
10/30/2011
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. Read More
Rating: 5 stars
12/10/2011
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 Read More
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Rating: 4 stars
10/30/2011
Boiling the cabbage with the pasta is brilliant! Such a time saver. This is a lovely vegetarian meal. Penelope Burlington VT Read More
Rating: 4 stars
10/30/2011
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! Read More
Rating: 4 stars
10/30/2011
Very good a smoked cheese is a must. swalt Read More
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Rating: 5 stars
08/21/2012
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! Read More
Rating: 4 stars
10/30/2011
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 Read More
Rating: 4 stars
10/29/2011
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) Read More