Name: Creamy lemon & cabbage pasta with garlic crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 large handfuls fresh chunky breadcrumbs; 3 tbsp olive oil; 3 garlic cloves finely chopped; 200g short pasta such as twists, farfalle or penne; 1 medium onion chopped; 125ml white wine; zest ½ lemon; 140g crème fraîche; ½ small head Savoy cabbage very thinly sliced

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Creamy lemon & cabbage pasta with garlic crumbs

Creamy lemon & cabbage pasta with garlic crumbs

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.26 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large handfuls fresh chunky breadcrumbs
3 tbsp olive oil
3 garlic cloves

finely chopped
200g short pasta

such as twists, farfalle or penne
1 medium onion

chopped
125ml white wine
zest ½ lemon
140g crème fraîche
½ small head Savoy cabbage

very thinly sliced

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Nutrition: per serving

kcal963
fat48g
saturates21g
carbs114g
sugars16g
fibre9g
protein21g
salt0.68g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2011

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A star rating of 3.8 out of 5.26 ratings

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