Description
A delicious and easy-to-make Italian-inspired cabbage walnut pasta featuring tender sautéed cabbage, toasted walnuts, and Parmesan cheese tossed with linguine or spaghetti for a wholesome vegetarian main course.
Ingredients
Scale
Pasta
- 8 oz pasta (such as linguine or spaghetti)
Sautéed Cabbage Mixture
- 2 tablespoons olive oil
- 1 small head green cabbage (core removed and thinly sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing Ingredients
- 1/2 cup chopped walnuts (toasted)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- extra Parmesan and chopped parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté Cabbage: Heat olive oil in a large skillet over medium heat. Add the thinly sliced cabbage and cook, stirring occasionally, for 8 to 10 minutes until it becomes soft and starts to brown slightly.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if using. Cook for another 1 to 2 minutes until the garlic is fragrant but not browned.
- Toss Together Pasta and Cabbage: Add the cooked pasta to the skillet with the cabbage mixture. Include the toasted walnuts, grated Parmesan cheese, lemon juice, and a splash of the reserved pasta water. Toss everything thoroughly so the sauce lightly coats the pasta and the ingredients are evenly combined.
- Adjust and Serve: Taste and adjust the seasoning with additional salt or pepper if needed. Serve the pasta warm, garnished with extra Parmesan and chopped fresh parsley for added flavor and presentation.
Notes
- To make this dish vegan, omit the Parmesan cheese or substitute with a dairy-free alternative.
- This cabbage walnut pasta pairs wonderfully with a crisp white wine or a fresh green salad for a complete meal.
