Description
A quick and flavorful Cabbage Walnut Pasta that combines tender sautéed cabbage with toasted walnuts and al dente pasta, finished with a hint of lemon and optional Parmesan cheese. This easy 15-minute recipe is perfect for a light, delicious vegetarian meal.
Ingredients
Scale
For the Pasta
- 8 oz (about 225g) pasta (such as spaghetti, fettuccine, or penne)
- Salt, for pasta water
For the Cabbage and Toppings
- 2 tablespoons olive oil
- 1 small head of green cabbage, shredded
- 1/2 cup walnuts, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan or vegan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water for later use. Set the pasta aside.
- Sauté the Cabbage and Garlic: In a large skillet, heat the olive oil over medium heat. Add the shredded cabbage and sauté for 7-10 minutes until it softens and begins to caramelize. Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 1-2 minutes until fragrant.
- Toast the Walnuts: In a separate small pan over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until they become fragrant and lightly browned. Remove from heat and set aside.
- Combine the Pasta and Cabbage: Add the cooked pasta to the skillet with the sautéed cabbage. Toss everything together, adding a small amount of the reserved pasta cooking water to help bind the mixture. Stir in the lemon juice and season to taste with salt and pepper.
- Serve: Plate the pasta and top with the toasted walnuts, grated Parmesan or vegan cheese if using, and sprinkle with fresh parsley. Serve immediately for best flavor.
Notes
- For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds.
- You can use any short or long pasta shape that you prefer.
- If you prefer a spicy kick, increase the red pepper flakes to taste.
- To make this recipe vegan, use a plant-based Parmesan or omit the cheese altogether.
- Reserve the pasta cooking water to adjust the sauce consistency as needed.
