Ingredients
Scale
- 12 oz dried pasta (fusilli, penne, or farfalle work best)
- 1/2 medium green cabbage, thinly shredded
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 cups vegetable broth (low sodium)
- 1/2 cup heavy cream or full-fat Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Red pepper flakes (optional for heat)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook for about 5 minutes until they become translucent and slightly golden. Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until the spices are fragrant.
- Add the shredded cabbage to the pot. Season with a pinch of salt and pepper. Sauté the cabbage for 5 to 7 minutes, stirring occasionally, until it softens and begins to caramelize at the edges.
- Pour the dry pasta directly into the pot with the cabbage. Add the vegetable broth, ensuring the liquid almost covers the pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10 to 12 minutes, or until the pasta is al dente. Stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is cooked and most of the liquid has been absorbed, stir in the heavy cream (or Greek yogurt) and the Parmesan cheese. Toss everything together until the cabbage and pasta are evenly coated. Adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
- Divide the creamy pasta into four bowls. Top with a generous sprinkle of fresh parsley and an extra dusting of Parmesan cheese. Serve immediately while the sauce is hot and glossy.
- Cook Time: 30 minutes