Creamy lemon & cabbage pasta with garlic crumbs

Creamy lemon & cabbage pasta with garlic crumbs

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(8 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal963
  • fat48g
  • saturates21g
  • carbs114g
  • sugars16g
  • fibre9g
  • protein21g
  • salt0.68g
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Ingredients

  • 2 large handfuls fresh chunky breadcrumb
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, finely chopped
  • 200g short pasta, such as twists, farfalle or penne
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 medium onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 125ml white wine
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g crème fraîche
  • ½ small head Savoy cabbage, very thinly sliced

Method

  1. Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.

  2. Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.

  3. Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.

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Comments (14)

stefaninny's picture

Tasty and easy. Easily enough for four here tho.

HezCat's picture

My husband made this recipe for me recently and I absolutely loved it. I shared the recipe with several friends - it was that good. We used spaghetti pasta instead of short pasta as it intertwined with the cabbage really well. Also, we fried our cabbage in the fry pan, instead of in the pasta water, so I am sure this added a bit of extra flavour to the sauce! Yum.

nicola woods's picture

Made this tonight, followed the recipe. Im sorry but it was awful!

VicParis's picture

Very tasty. Seasoned the breadcrumbs well as stated and left the onions and garlic to brown well.
Replaced wine with veg stock as strangely I didn't have any...
Will definitely make again as a quick and easy mid-week store cupboard recipe.

ClaireMG's picture

Very nice! I am a vegan, so left out the crème fraiche and used 125ml veg stock with a little cornflour instead.
I also fried the cabbage along with the onions and garlic, instead of boiling with the pasta.

Tasted lovely, will definitely make again.

ade_in_the_kitchen's picture
5

A lovely meal.

I added cubed pancetta to my dish which added an interesting dimension.

It's a quick, easy meal which proved to be a hit when I cooked it.

bcleave's picture
4

Easy to make and really tasty - my OH added bacon to his but even enjoyed the cabbage. Thought it was quite healthy but have just looked at the calorie rating and I'm feeling a bit more guilty for eating so much now!

dlockhart's picture
3

A tasty meal considering it was made entirely of fridge and storecupboard items requiring "used up" before the holidays!

If you have all to hand give it a try although it does need a little parmesan too. Otherwise I wouldn't go out my way to make it.

hlnharrison's picture
4

I had half a savoy cabbage to use up and whilst this sounded unpromising the reviews of this recipe encouraged me to try it. It was surprisingly good. I used half fat creme fraiche which reduced the calories a little. Although I don't think it is too high for a main meal - a little under half most people's daily allowance. I don't get too hung up on calories as long as the food is nutritious.

las27sie's picture
4

This is a very tasty recipe, and while ingredient calories are different, these are the ones I have and they add up!!
full fat creme fraiche: 315cal/100ml=441cal/140ml [roughly 140gr]
farfalle pasta: 355cal/100 gr dry=710cal/200gr dry
olive oil: 120cal/ 1 Tbs=360cal/3 Tbs
white wine: 77cal/120 ml
1 slice of bread: 110cal [I would say a slice is one handful, so this may still be half of what the recipe calls for]

Adding 441+710+360+77+110, my tally comes to 1698 calories. The surprise comes when you see that this is meant to be two servings, so my rough count comes to 849.0 cals per serving! Scary. However, I found this recipe can serve four adults, not just two, especially with a side salad and/or side veggies.

To lower the calories, I omit the bread crumbs/oil, dry fry the veggies, and use either low-fat creme fraiche or low-fat yoghurt. This is a very tasty recipe, and since my husband likes it, I found that creating a low-fat version was worth the modification!

bethocallaghan's picture
5

Very nice.

gemmac25's picture

I'm also wondering how this is 963 calories!

bluejay's picture

Thanks, Vivianne - I was wondering about exactly the same point. It must be down to the breadcrumbs/oil topping - what difference would using a sprinkle of parmesan instead make?

viviannebissix's picture

Can this really be 963 calories per serving, what is in there to make it so high?

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Tips (1)

Punky's picture

it was a bit tasteless so I think you should add a bit of bacon, salt and thyme. otherwise it was fine.