Penne noodles with cabbage and mushrooms

Prep 10 min
Total 30 min
Makes 4 Servings



3 tbsp
extra-virgin olive oil
garlic cloves, minced
2 tsp
finely chopped fresh rosemary
340-g pkg
mixed mushrooms, sliced
3 cups
shredded green cabbage
1/2 cup
1/2 cup
no-salt chicken broth
1/2 tsp
450-g pkg
whole-wheat penne pasta
1/4 cup
1 tbsp
3/4 cup
grated parmesan
2 tbsp
finely chopped parsley


  • HEAT a large frying pan over medium. Add oil, then garlic and rosemary. Cook 1 min. Add mushrooms and cabbage. Cook, stirring often, until cabbage starts to wilt, about 5 min. Add wine and cook 2 min. Pour in broth and salt. Gently boil, uncovered, 10 min.
  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 9 to 10 min. Drain and add to cabbage mixture along with sour cream and butter. Toss until combined. Sprinkle with parmesan and parsley and toss again.

All about cooking pasta! Italians cook pasta in lots of boiling water seasoned very generously with salt. It’s important to use a large pot so the pasta can cook without sticking to itself. Never add oil to the pasta water. At Chatelaine, we always test recipes and perform nutritional analyses without salting the water (in order to cut down on overall sodium). If you are watching your sodium intake, omit salt; if not, feel free to salt the cooking water!


Calories 673, Protein 27 g, Carbohydrates 90 g, Fat 23 g, Fibre 12 g, Sodium 620 mg. Excellent source of Iron
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