Whole-Wheat Pasta With Cabbage, Turkey, Nutmeg and Cream | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable or olive oil
• 1/2 medium onion, finely diced
• 1/2 bulb fennel, finely diced
• 1 2-inch sprig rosemary, leaves only
• 2 bay leaves
• 6 ounces fresh chanterelle or other mushrooms, cleaned and thickly sliced
• 8 ounces thinly sliced green cabbage
• 1 1/2 cups half-and-half
• 1/2 teaspoon freshly ground nutmeg
• Kosher salt and freshly ground black pepper
• 2 to 3 cups shredded cooked turkey
• 1 pound whole-wheat penne pasta, cooked al dente and kept hot
• Grated Parmigiano-Reggiano