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
- Heat oven to 180C
- In a bowl, mix the breadcrumbs with half the oil and 2 garlic cloves, and season well.
- Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
- Cook the pasta in a large pan of boiling water until al dente, adding the cabbage for the last 3 minutes.
- 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
- Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
- Drain the pasta and cabbage and return to the pan, add the creamy sauce to the pasta and toss together.
- Divide between 4 bowls and top with the breadcrumbs.