Creamy Mushroom, Cabbage and Prosciutto Linguini

A bit of a twist on a traditional mushroom boscaiola, with the addition of cabbage to add an extra veggie to this creamy and delicious pasta dish.

Creamy Mushroom, Cabbage and Prosciutto Linguini


  • 40 g Butter
  • 200 g Mushrooms peeled and roughly chopped
  • 250 g Cabbage finely shredded
  • 1 clove garlic crushed
  • 1 cup chicken stock
  • 100 g sour cream
  • pot boiling water
  • 200 g linguine
  • 4 tbsp parmesan cheese grated
  • 1 small bunch parsley finely chopped
  • 8 slices prosciutto
  • salt and pepper to taste


  • Heat butter in large saucepan on medium heat.
  • When butter starts to bubble, add mushrooms and sautΓ© for 2 minutes.
  • Add cabbage and garlic. SautΓ© for approximately 5 minutes.
  • Add chicken stock and simmer for 5 minutes.
  • Add sour cream and simmer for approximately 10 mins.
  • In a seperate pot, boil water and cook linguini for time indicated on packet.
  • Under the grill, cook prosciutto for a few mins on either side, until crispy.
  • Once cooked, drain linguine and add to mushroom sauce, along with parsley and parmesan cheese.
  • Season with salt and pepper. Stir to combine.
  • Break up prosciutto and sprinkle over pasta.