Creamy lemon & cabbage pasta with garlic crumbs

Creamy lemon & cabbage pasta with garlic crumbs

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 large handfuls fresh chunky breadcrumbs
  • 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 cloves, finely chopped
  • 200g short pasta, such as twists, farfalle or penne



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

  • 1 medium onion, chopped



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

  • 125ml white wine
  • zest ½ lemon



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

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sara Portillo Guehria's picture
Sara Portillo G...
29th Nov, 2019
Do not do it to yourself. I second everything Gaylussite has said below. It was horrid and do not recommend. If I could rate this -10, I would.
19th Nov, 2019
Really tasty and simple. I made a couple changes though. Added chicken to the garlic and onion to up the protein and I added the cabbage to the frying pan with the chicken, rather than the boiling water, as I prefer cabbage a little crispier rather than boiled. With these two changes, recipe was delicious.
28th Mar, 2019
I honestly created a Good Food account just to advise against trying this recipe. The breadcrumb topping is the only reprise. The rest of it tasted like a demonic savoury lemon cheesecake. I cannot fathom how others have rated this highly. Perhaps we have a new Marmite. I implore you to carefully review the ingredients and imagine the flavours together - something I wish I had done earlier this week.
Amy McGeorge
7th Mar, 2019
I loved it, cheap to make & still very good when reheated. Will definitely make again. (missed off the garlic crumb).
Nicola b
6th Feb, 2017
Truly awful
18th May, 2016
Tasty and easy. Easily enough for four here tho.
2nd Mar, 2016
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
14th Jan, 2016
Made this tonight, followed the recipe. Im sorry but it was awful!
4th Jan, 2016
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.
19th Mar, 2015
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
30th Sep, 2013
it was a bit tasteless so I think you should add a bit of bacon, salt and thyme. otherwise it was fine.
Want to receive regular food and recipe web notifications from us?