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Quick and easy to make, this Simple cabbage pasta is the easiest dinner ever, full of taste and completely budget friendly.
That’s good. That is easy. Ready about 15 minutes.
I’m back with another one Versatile and easy pasta recipe for you this week! You can use any cut of pasta, add more garlic or parmesan, and adjust the taste to your liking.
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This is one of the amazing pasta dishes to make minimal ingredients, and that too easy to customize with some cleaned vegetables from the fridge or add almost any vegetables proteins you want.
And I LOVE it when I use it Again cabbage instead of pasta!
The recipe is easy to make: Saute the shredded cabbage with onions, garlic and spices until fragrant. Next, the cooked pasta is added to the pan with grated Parmesan and chopped parsley.
I also recommend adding a little crunchy, toasted pine nuts or crunchy walnuts for a delicious contrast of textures and a spicier flavor that pairs well with cabbage.
If you have simple and cheap cabbage iin the fridge, here’s your quick pasta recipe today.
Easy, fast, delicious… and dinner is done!
List of ingredients
- Cabbage
- Pasta
- Onion and garlic
- Extra virgin olive oil
- Parsley
- Pine nuts (optional)
- Chili flakes
- Spice
How to make cabbage paste
- Saute the onions until soft and sweet.
- Add the garlic and chili/pepper, then add the cabbage.
- Add a little pasta water and spices, then cook until tender.
- Add parsley, cooked and drained pasta, and Parmesan.
- Stir until well combined, adjust seasoning, and serve with more grated parmesan and toasted pine nuts. Enjoy!
Recipe notes
Cabbage paste ingredients
Pasta: I like spaghetti, but any good quality pasta shape, such as penne, rigatoni, or fusilli, is greatrepeat. My favorite brand is Garofalo And Center.
Extra-virgin olive oil: I always recommend using it My pasta recipe for the best taste and nutrition.
Garlic & onions: To build a flavor base. I also recommend adding some red pepper flakes when cooking the garlic!
Cabbage: The recipe uses cheap and super healthy Savoy cabbageBut pointed cabbage also works well, and both have the same cooking time. I have never tried red or green cabbage for this pasta recipe.
parmesan cheese: With its nutty flavor, aged Parmesan is best, but pecorino works well. You can skip the cheese and keep the recipe vegan.
Parsley: to add a fresh aromatic taste.
Spice: Taste the cabbage and adjust the seasoning to your liking, if necessary.
Variations & additions
This quick pasta with cabbage too easy to customize! You can sauteed spinach, kale, scar carrot, slice leek, or red onion along with cabbage. All of these vegetables work really well here. Meanwhile, for protein, you can add grilled shreds chicken, bacon, or ham when you mix the pasta with sautéed cabbage. Another delicious addition is olives, anchovies and sun-dried tomatoes for a Mediterranean touch.
What to serve with cabbage pasta
To add a fresh and light side, serve this pasta with a spinach and arugula salad or a cucumber fennel salad. And if you’re feeling indulgent, why not pair it with some black pepper focaccia or pesto garlic bread?
Storage tips & leftovers
Leftover cabbage paste can be stored in an airtight container in the refrigerator until finished up to 3-4 days. They may dry out, but adding a little water or olive oil when reheating on the stove or in the microwave will restore the moisture if needed. My favorite way to reheat leftovers is in a skillet with olive oil, so the spaghetti gets a little crispy.
A pasta recipe you’re sure to love!
You will have many options, including Super Fast Pasta, Vegan pasta recipeAnd classic Italian Pasta. Additionally, you can explore one pot recipe And penne pasta ideas! Here are some of my favorites:
Lastly, I hope you like this cabbage paste as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I’d love to hear your thoughts!
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Cabbage Pasta
Quick and easy to make, this Simple cabbage pasta is the easiest dinner ever, full of taste and completely budget friendly. It makes for a weeknight family dinner about 15 minutes.
Portion: 4
Pasta
- 4 oz (113 grams) spaghetti or your favorite form of pasta
Cabbage
- 1 tablespoon extra virgin olive oil
- 1 small onion, slice
- 1 large garlic cloves, chopped
- ¼ teaspoon chili flakes/red chilies (optional)
- pound (220 grams) cabbage, shredded
- ¼ teaspoon salt, plus more according to taste
- ¼ cup (60ml) cooking pasta water
- ¼ cup grated parmesan cheese, plus more for serving
- 2-3 tablespoon chopped parsley
- 2-3 tablespoon toasted pine nuts or walnuts
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Cook pasta: Bring water to a boil in a large pot, add salt, and cook the pasta until cooked al dente (follow package instructions). Reserve ½ cup hot pasta water before draining the pasta.
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Cook cabbage: Meanwhile, place a skillet over medium heat, add oil, then cook the sliced onions until soft and translucent, about 4 minutes. Add the garlic and chili flakes and cook for 1 minute or until fragrant (don’t let the garlic burn). Add shredded cabbage, salt, and cook for about 7 minutes or until wilted. During cooking time, gradually add ¼ cup of pasta water to keep it moist and prevent burning.
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Assembling and serving: Drain, and add the pasta to the skillet along with the grated parmesan and chopped parsley. Stir until mixed well and also add the toasted pine nuts. You’ll still have some pasta water left over if the pasta needs extra moisture.
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Serve: Serve immediately with more grated Parmesan cheese, a drizzle of extra-virgin olive oil for fruitiness, or chili flakes for a little heat. Enjoy!
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