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Creamy Lemon and Cabbage Pasta with Garlic Crumbs

2 large handfuls fresh chunk breadcrumbs
3 tbsp olive oil
3 garlic cloves, finely chopped
200g short pasta
1 medium onion, chopped
125ml white wine
zest ½ lemon
140g crème fraiche
spring greens, finely sliced

1. Heat oven to 180 degrees. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, season well. Spread out on a large baking tray and bake for 8 minutes, until crisp and golden, remove and set aside.
2. 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.
3. Add the cabbage to the pasta water for the 3 minutes, 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.

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