Creamy lemon & cabbage pasta with garlic crumbs
Ingredients
- Step 1 2 large handfuls fresh chunky breadcrumbs
- Step 2 3 tbsp olive oil
- Step 3 3 garlic cloves , finely chopped
- Step 4 200g short pasta , such as twists, farfalle or penne
- Step 5 1 medium onion , chopped
- Step 6 125ml white wine
- Step 7 zest ½ lemon
- Step 8 140g crème fraîche
- Step 9 ½ small head Savoy cabbage , very thinly sliced
Calories: 963
Carbohydrate: 114 g
Protein: 21 g
Fat: 48 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 2
TAGS
Dinner
Main course
Italian
Josh Eagleton
10-30 minute
2 serving
30-60 minute
Budget
Cheap eat
Creamy pastum
Everyday
Fusilli
Good Food
Green
Italy
Main
No cheese pastum
Over 800 kcal
Quick
Rigatoni
Storecupboard supper
Thrifty
Vegetarian
Directions
- 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.