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Creamy lemon & cabbage pasta with garlic crumbs

Creamy lemon & cabbage pasta with garlic crumbs

A star rating of 3.7 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
low insalt0.68g


  • 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


  • 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

Goes well with


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A star rating of 3.7 out of 5.23 ratings

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