Creamy lemon & cabbage pasta with garlic crumbs

10-30 minutes 2 servings 30-60 minutes budget cheap eats creamy pasta everyday fusilli greens italy mains no cheese pasta over 800 kcal quick rigatoni storecupboard supper thrifty vegetarian

N/A

Source

Ingredients

2 large handfuls fresh chunky breadcrumbs

3 tbsp olive oil

3 garlic cloves , finely chopped

200g short pasta , such as twists, farfalle or penne

1 medium onion , chopped

125ml white wine

zest ½ lemon

140g crème fraîche

½ small head Savoy cabbage , very thinly sliced

Method

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.

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.

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.