Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

Creamy Lemon and Cabbage Pasta

Cabbage often gets some bad press, but when you make it into Creamy Lemon and Cabbage Pasta, it becomes the life and soul of the pasta party!

I am personally a huge fan of cabbage and have been since I was a kid.  I used to eat almost a whole one raw at at a time and it didn’t matter whether it was red, white or savoy, it was all delicious to me.  They used to say that eating raw cabbage cured (and prevented) mouth ulcers, which I was plagued with when I was little. Unfortunately it didn’t work, but I did get to enjoy a lot of delicious cabbage!

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To top it off, literally, I have added the most delicious garlic infused breadcrumbs which give it that little bit of crunch to each bite and that lovely hum of garlic too.  It is a great way to use op any left over bread from your soup days too.  I always let any remaining bread dry out then blitz it in my food processor so that I can store it in a Kilner jar for when I need it.  No waste and real breadcrumbs are miles better than those weird orange ones you can buy at the supermarket (why are they orange?!!)

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I don’t know about you, but I always end up with such a hodge podge mixture of dried pasta shapes when I have been making different dishes.  Mainly because I love to switch it up with funky shapes and ones that hold looser sauces etc.  So for this meal I was on a mission to clear out the pasta jar and the lingering packets.  You will notice that there are all sorts in this meal and luckily, they cook around the same time so you don’t get any sloppy shapes!

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Creamy Lemon and Cabbage Pasta

Ingredients:

2 handfuls of breadcrumbs

2 tbsp garlic oil

3 tbsp olive oil

4 garlic cloves (can you see, we LOVE garlic!)

200 g pasta shapes

1 large onion

125 ml white wine

1/2 a small savoy cabbage, finely sliced

zest and juice of 1 lemon

150 g Creme Fraiche

a sprinkling of finely grated vegetarian parmesan style cheese

To veganise it: Use one carton of Alpro Soya Cream and instead of the cheese, add a bit more of the garlic breadcrumbs – they are amazing!!

Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

Method:

  1. Heat the oven to 180 C
  2. Mix the breadcrumbs with the garlic oil in a bowl then spread evenly over a a baking sheet
  3. Bake in the oven for about 8 minutes until golden, moving them around regularly and checking that they aren’t burning
  4. Remove from the oven and set aside (turn off the oven)
  5. Cook the pasta in a pan of lightly salted boiling water until al dente (it was around 11 minutes for my mix of pasta)
  6. In a large pan or stock pot, heat the olive oil
  7. Add the onions and garlic and onions and cook for about 5 minutes until softened and golden
  8. Add the wine, lemon juice and zest and continue cooking until the liquid reduces
  9. Chuck the cabbage into the pan and cook until wilted and soft
  10. Remove from the heat and add the creme fraiche
  11. Mix thoroughly and place back on a low heat to keep warm
  12. Drain the pasta and add it to the sauce and vegetable mixture
  13. Stir to coat and combine
  14. Serve in bowls with a grating of vegetarian parmesan, a sprinkling of garlic breadcrumbs and a generous twist of fresh pepper

TIP! Rather than hunting out vegetarian parmesan style cheese, most supermarket cheapy brands are actually vegetarian.  Asda Smart Price and Tesco Value are both vegetarian friendly.

Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

I hope that this recipe will inspire you to eat more cabbage!  It honestly doesn’t smell like old people, make you fart or stink the house out!  (I don’t think it does,but maybe I already smell like that!  I do eat a lot of beans and pulses…)

This is a great after work pasta as it comes together quickly and easily and most of the ingredients can come from your store cupboard – especially if you go for the UHT soya cream.  I did have some of the garlic breadcrumbs left over so have jarred them up too. They have come out quite regularly since as a nice addition to soups, pastas and salads.  Amazing how flexible a bit of left over bread can be!

Yay for creamy lemon and cabbage pasta ad after work easy meals!

Sarah sig

Do you like cabbage?  What is your favourite way to eat it?  Will you try it in creamy lemon pasta sauce?

Let me know in the comments below 🙂

 

Remember to pin for later too! You’ll want easy access to it when you’re getting your meal planning on!

Creamy Lemon and Cabbage Pasta | Vegetarian Pasta Recipe | Cabbage Recipes | Sarah Irving | Susty Meals | Manchester Food Blogger

 

Creamy Lemon and Cabbage Pasta
Recipe Type: Dinner
Cuisine: Pasta
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
Creamy Lemon and Cabbage Pasta A great way to use up left over pasta shapes while making cabbage exciting, tasty and filling. A perfectly lemony flavour compliments the dish as well as the exciting crunch of the garlic breadcrumbs.
Ingredients
  • 2 handfuls of breadcrumbs
  • 2 tbsp garlic oil
  • 3 tbsp olive oil
  • 4 garlic cloves (can you see, we LOVE garlic!)
  • 200 g pasta shapes
  • 1 large onion
  • 125 ml white wine
  • 1/2 a small savoy cabbage, finely sliced
  • zest and juice of 1 lemon
  • 150 g Creme Fraiche
  • a sprinkling of finely grated vegetarian parmesan style cheese
Instructions
  1. Heat the oven to 180 C
  2. Mix the breadcrumbs with the garlic oil in a bowl then spread evenly over a a baking sheet
  3. Bake in the oven for about 8 minutes until golden, moving them around regularly and checking that they aren’t burning
  4. Remove from the oven and set aside (turn off the oven)
  5. Cook the pasta in a pan of lightly salted boiling water until al dente (it was around 11 minutes for my mix of pasta)
  6. In a large pan or stock pot, heat the olive oil
  7. Add the onions and garlic and onions and cook for about 5 minutes until softened and golden
  8. Add the wine, lemon juice and zest and continue cooking until the liquid reduces
  9. Chuck the cabbage into the pan and cook until wilted and soft
  10. Remove from the heat and add the creme fraiche
  11. Mix thoroughly and place back on a low heat to keep warm
  12. Drain the pasta and add it to the sauce and vegetable mixture
  13. Stir to coat and combine
  14. Serve in bowls with a grating of vegetarian parmesan, a sprinkling of garlic breadcrumbs and a generous twist of fresh pepper

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