Ingredients
Scale
- 8 oz Fettuccine or Linguine noodles
- 1/2 medium green cabbage, very thinly shredded (to match the noodle shape)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or full-fat oat milk for a lighter version)
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Fresh parsley for garnish
- Reserve 1/2 cup pasta water
Instructions
- Start by shredding your cabbage. Aim for long, thin ribbons that mimic the shape of your pasta noodles; this ensures the textures blend seamlessly. Bring a large pot of salted water to a boil. Mince your garlic and grate your Parmesan cheese. Having everything ready before you start cooking the sauce is key to a smooth Alfredo.
- Add your noodles to the boiling water. Cook them for about 5 minutes. Then, add the shredded cabbage directly into the same boiling water with the pasta. Let them cook together for another 3 to 4 minutes until the pasta is al dente and the cabbage is tender. Before draining, scoop out half a cup of the starchy pasta water and set it aside. Drain the pasta and cabbage mixture.
- In the same pot used for the pasta, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the cream and bring to a gentle simmer. Whisk in the Parmesan cheese, black pepper, and nutmeg. Stir constantly until the cheese melts and the sauce thickens slightly.
- Add the drained pasta and cabbage back into the pot with the sauce. Toss vigorously to coat every strand. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. The starch in the water helps the sauce cling to the vegetables and noodles perfectly.
- Twirl the creamy mixture into bowls using a large fork or tongs. Ensure you get a good mix of noodles and cabbage in every serving. Top with extra Parmesan cheese, a crack of fresh black pepper, and a sprinkle of chopped parsley for a pop of color.
- Cook Time: 25 minutes