Penne noodles with cabbage and mushrooms



10 min


30 min


4 Servings

Penne noodles with cabbage and mushrooms

Penne noodles with cabbage and mushrooms Photo, Roberto Caruso

The charming town of Parma is best known for introducing the world to prosciutto and parmesan. Now its delicious culinary history can inspire your next meal. Prego!


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

Nutrition (per serving)

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

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!