Cabbage Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Pasta shapes
- 1 Onion (medium; diced)
- 2 Garlic cloves (crushed)
- 0.5 Lemon (juice and zest only)
- 1 tsp Olive oil
- 170 g Savoy cabbage (shredded)
- 120 g Reduced fat crème fraîche
- 40 g Parmesan (grated)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Cook 140 g Pasta shapes according to the packet instructions, around 12 minutes.
- Heat 1 tsp Olive oil and add 1 Onion. Cook over a low heat for 4 minutes.
- Add 2 Garlic cloves and 170 g Savoy cabbage. Continue to cook for 4 minutes.
- Add 120 g Reduced fat creme fraiche, juice and zest of 0.5 Lemon, 40 g Parmesan, 1 pinch Sea salt and 1 pinch Black pepper. Mix well and continue cooking for 2 minutes.
- Drain the pasta, reserving 50ml/0.25cups of pasta water. Add the pasta and pasta water to the pan. Mix it all together.
- Serve topped with more pepper and Parmesan shavings.