Alpine Mushroom Pasta

• 8 ounces pasta, fettuccine whole wheat
• 6 cups savoy cabbage about 1 small head
• 2 teaspoons olive oil, extra-virgin
• 4 medium mushrooms, portabello gills removed, thinly sliced
• 1 small onions chopped
• 3 cloves garlic minced
• 3/4 cup white wine dry
• 2 teaspoons flour, all-purpose
• 1 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 cup cherry tomatoes halved
• 1 cup cheese smoked, such as mozzarella, Cheddar or gouda
• 2 teaspoons sage chopped fresh, or 3/4 teaspoon dried

1. Bring a large pot of water to a boil.
2. Cook pasta for 4 minutes.
3. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more.
4. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.
5. Meanwhile, heat oil in a large nonstick skillet over medium heat.
6. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.
7. Whisk wine and flour in a small bowl.
8. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute.
9. Add tomatoes and cook until just beginning to break down, about 1 minute more.
10. Return the pasta and cabbage to the pot.
11. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

pasta, savoy cabbage, olive oil, mushrooms, onions, garlic, white wine, flour, salt, black pepper, tomatoes, cheese smoked, sage

Taken from recipeland.com/recipe/v/alpine-mushroom-pasta-49560 (may not work)