Creamy cabbage and lemon pasta

Summary

Yield
Servings
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Description

Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper

Ingredients

200 g
pasta
2
handfuls of breadcrumbs
140 g
creme fraiche
3 T
olive oil
3 clv
garlic
1
onion
1⁄2
savoy cabbage
125 ml
white wine
1⁄2
Zest of a lemon

Instructions

Notes

  1. 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.
  2. 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.
  3. 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.