What's This?
Serving size 6
Prep Time
Total Time


8 oz whole-wheat fettuccine6 cup shredded Savoy cabbage (about 1 small head)2 tsp small onion, chopped4 medium portobello mushroom cap, gills removed, thinly sliced1 small onion, chopped3 clove garlic, minced¾ cup dry white wine2 tsp all-purpose flour1 tsp salt¼ tsp freshly ground pepper1 cup grape tomato, halved1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda2 tsp 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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 278 11%
  • Calories from fat 63 5%
  • Total Fat 7gm 22%
  • Sodium 536mg 32%
  • Total Carbohydrates 40gm
  • Fiber 8gm
  • Protein 13gm
  • Cholesterol 15mg 13%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Cheese, Vegetable, Tomato, Italian, Easy, Entertaining

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