Description
Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Ingredients
- 200g pasta
- 2 handfuls of breadcrumbs
- 140g creme fraiche
- 3 tablespoon olive oil
- 3 cloves garlic
- 1 onion
- half a savoy cabbage
- 125 ml white wine
- lemon zest from one lemon
Instructions
- Heat oven to 200C/180C fan/gas 6. 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 mins, until crisp and golden. Remove and set aside.
- Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season 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.
- Add the cabbage to the pasta water for the last 3 mins of cooking time. 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.