- Tomatillo Chicken Stew with Sauvignon Blanc
- Broccoli Sandwich with a Bright, Crisp White
- Healthy Borscht Salad with Juicy Beaujolais
- Sweet-and-Smoky Wheat Berry Salad with Jurançon
- One-Pot Stew with Malbec
- Paprikash-Roasted Chicken with Blaufränkisch
- Simplest, Most Delicious Beans with Chianti
- A Fast and Red Wine–Friendly Chicken Noodle Soup
- Whole Fish and Pickly Things with Gavi di Gavi
- Fast Vegan Black Bean Chili with Malbec
The beige colors in this dish belie how flavorful it is—and how healthy. What started out as a clean-out-the-fridge pasta has quickly become part of my winter repertoire.
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
The beige colors in this dish belie how flavorful it is—and how healthy. When I first made it, I discovered the incredible combination of sweet, almost buttery parsnips with earthy, umami-rich mushrooms and silky cabbage. What started out as a clean-out-the-fridge pasta has quickly become part of my winter repertoire.
This version of the recipe is actually vegan and it’s absolutely delicious as is. Adding a little Parmigiano-Reggiano cheese, however, certainly doesn’t hurt! Either way, the mushrooms and whole-wheat pasta have enough heft to pair with a juicy Italian red, like Dolcetto.
Whole-Wheat Pasta with Mushrooms, Parsnips and Cabbage
Total: 30 MINS
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced
1 pint cremini or button mushrooms, trimmed and thinly sliced
2 medium parsnips, peeled and cut into 1-inch chunks
½ head small cabbage (10 ounces), cored and shredded (about 4 1/2 cups)
4 ounces whole-wheat spaghetti
1. In a deep skillet, heat the olive oil. Add the white and light green parts of the scallions, season with salt and cook over moderately high heat until they start to brown, about 3 minutes. Add the mushrooms and stir to coat with the oil. Cover and cook, stirring occasionally, until wilted, about 5 minutes. Uncover and cook until the mushrooms start to brown, about 2 minutes. Add the parsnips, 1 cup of water and season with salt; cook over moderate heat, stirring occasionally until nearly tender, about 10 minutes. Add the cabbage and another 1/4 cup of water and cover the pan. Cook until the cabbage just starts to wilt, about 3 minutes. Stir in the cabbage, cover and cook for another 5 minutes, until tender.
2. Meanwhile, in a pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of the cooking water and drain the pasta.
3. Add the pasta and half of the cooking water to the skillet and cook over moderate heat until the pasta is incorporated with the vegetables. Add the green parts of the scallions and toss again; season with salt. Add more cooking liquid if the pasta seems too dry, then transfer to bowls and serve.
Wine A juicy Dolcetto, like 2012 De Forville.
One serving 430 cal, 16 gm fat, 2 gm sat fat, 67 gm carb, 12 gm fiber, 16 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.