Ingredients
* 8 ounces whole wheat fettuccine
* 6 cups shredded savoy cabbage
* 2 tsp extra virgin olive oil
* 4 medium portabello mushroom caps, sliced and gills removed
* 1 small onion, chopped
* 3 cloves garlic, minced
* 1 cup dry white wine
* 2 tsp all purpose flour
* 1 tsp salt
* 1/4 tsp freshly ground pepper
* 1 cup grape tomatoes, halved
* 1 cup diced smoked cheese
* 2 tsp chopped fresh sage or 3/4 tsp dried
Method
Bring a large pot of water to a boil and cook pasta 4 minutes. Add cabbage and continue to cook another 4 minutes, or until tender. Drain pasta and cabbage, reserving 1/2 cup of cooking liquid. Heat oil in a large skillet over medium heat. Add mushrooms, onion and garlic, then cook, stirring often, about 5 minutes or until mushrooms are tender. Whisk wine and flour in a small bowl. Add to pan with salt and pepper. Cook, stirring often, until mixture thickens, about 1 minute. Add tomatoes and cook another minute. Mix mushroom sauce, reserved cooking liquid, sage, cheese, pasta and cabbage together.
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