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Creamy Lemon & Cabbage Pasta With Garlic Breadcrumbs

Creamy Lemon & Cabbage Pasta with Garlic Crumbs

 This is a great menu for using the Savoy cabbage, a very tasty pasta lunch.


1 : 2 large handfuls of breadcrumbs

2 : 3 tbsp olive oil

3 : 3 garlic cloves finely chopped

4 : 200g pasta

5 : 1 medium onion chopped

6 : 125 ml white wine

7 : zest half lemon

8 : 140g crème fraiche

9 : half savoy cabbage, thinly sliced.


Heat oven to 200oc, 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 min, until crisp and golden. Remove and set aside.
Cook the pasta in a large pan of boiling water. Meanwhile pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 minutes until golden, then add the wine and lemon zest, reduce for a few minutes then add the crème fraiche. Remove from heat but keep warm.
Add the cabbage to the pasta water for the last 3 minutes of the cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together, bowl it up and top with breadcrumbs.

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