Creamy Lemon & Cabbage Pasta With Garlic Crumbs
This comforting pasta dish combines al dente pasta with a creamy white wine and lemon sauce, infused with the delicate flavors of garlic and onion. Tossed with thinly sliced Savoy cabbage and topped with homemade golden breadcrumbs, this recipe offers a satisfying and flavorful meal for two.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 963 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 114 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.68 milligram of sodium
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