Alpine Mushroom Pasta

The boys were not expecting anything from this dish.  The strikes against it in their eyes were many. (meatless, cabbage, mushrooms were the big 3)  This little dish surprised us all!  The smoky cheese was a nice touch.  I personally would have liked more tomatoes, but I did go a little light on the cabbage because it was all I had.   Still sorry about the short posts, but if I ever catch up, I will have more insight, humor or at the very least words ;) in my posts.

Alpine Mushroom Pasta

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

3/4 cup dry white wine

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 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 3/4 teaspoon dried

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 1/2 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.