Name: Creamy cheese and cabbage pasta
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoon olive oil; 1 onion, diced; 1 cup green cabbage, shredded; 1 cup purple cabbage, shredded; 2 tablespoon crème fraîche; 1/2 cup parmesan, grated; 1/2 cup cheddar, grated; 2 cup cooked gluten-free penne; 1/4 cup cream, optional; small handful flat-leafed parsley, chopped; squeeze of lemon juice; extra olive oil, to drizzle

Creamy cheese and cabbage pasta

This Nici Wickes' pasta recipe features equal amounts of pasta and cabbage bound in an easy cheese sauce - making this dish an instant success. It’s rich and satisfying

Ingredients

2 tablespoon olive oil

1 onion, diced

1 cup green cabbage, shredded

1 cup purple cabbage, shredded

2 tablespoon crème fraîche

1/2 cup parmesan, grated

1/2 cup cheddar, grated

2 cup cooked gluten-free penne

1/4 cup cream, optional

small handful flat-leafed parsley, chopped

squeeze of lemon juice

extra olive oil, to drizzle

Method

1.Heat the olive oil in a large pan and sauté the onion until cooked. Add the cabbage, scrunching it in your hands as you put it in the pan, and cook until just soft – 2-3 minutes. Add the crème fraîche, cheeses and cooked pasta, then stir. Heat through until the cheese has melted and the pasta is hot. Add the cream if it needs loosening.

2.Garnish with parsley, lemon juice and a splash of olive oil.

If you’re new to gluten-free pasta, try penne – its shape works well as a gluten-free alternative. – If cooking pasta ahead of time, toss it with olive oil to avoid it sticking together.

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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