6 cup(s) (about 1 small head) shredded Savoy cabbage
2 teaspoon(s) extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 clove(s) garlic, minced
3/4 cup(s) dry white wine
2 teaspoon(s) all-purpose flour
1 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup(s) grape tomatoes, halved
1 cup(s) diced smoked cheese, such as smoked mozzarella, Cheddar, or gouda
2 teaspoon(s) chopped fresh sage or 3/4 teaspoon dried
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.
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. Serve with Caesar salad and bread sticks.
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