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A delicious and simple pasta dish packed full of green goodness!







  • Mixing Bowl
  • Baking Tray
  • Saucepan
  • Frying Pan
  • spatula or spoon
  • 4 handfuls fresh bread (cut into small cubes)
  • 5 tbsp olive oil
  • 5 cloves garlic (finely chopped)
  • 280 grams pasta  (such as fusilli, farfalle or penne)
  • 2 medium onions  (chopped)
  • 200 ml white wine
  • 1 lemon (zested)
  • 280 grams crème fraîche
  • 1 Small head of cabbage (very thinly sliced)
  • Salt and pepper
  1. Heat oven to 180C
  2. In a bowl, mix the breadcrumbs with half the oil and 2 garlic cloves, and season well.
  3. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
  4. Cook the pasta in a large pan of boiling water until al dente, adding the cabbage for the last 3 minutes.
  5. Meanwhile, pour the remaining oil into a frying pan, add the onions and remaining garlic, season with salt and pepper and cook for about 4 mins until golden, then add the wine and lemon zest
  6. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
  7. Drain the pasta and cabbage and return to the pan, add the creamy sauce to the pasta and toss together.
  8. Divide between 4  bowls and top with the breadcrumbs.
Main Course
British, Italian
cabbage, garlic, lemon, Pasta

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