Ingredients
Scale
- 12 oz (340g) Whole grain or gluten-free pasta (penne or fusilli work best)
- 1/2 Medium green cabbage, thinly sliced or shredded
- 3 Cloves garlic, minced
- 1 Small yellow onion, finely diced
- 1/2 Cup heavy cream or full-fat coconut milk for a dairy-free option
- 1/4 Cup sun-dried tomatoes, chopped
- 1 Teaspoon Italian seasoning (dried oregano, basil, rosemary)
- 2 Tablespoons olive oil
- 1/2 Cup reserved pasta water
- Salt and black pepper to taste
- Garnish: Grated Parmesan or nutritional yeast
Instructions
- Step 1: Preparation: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is just shy of al dente. While the pasta cooks, shred the cabbage into thin ribbons. Finely dice the onion and mince the garlic. Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside for the sauce.
- Step 2: Sautéing the Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 minutes until they become translucent. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another 60 seconds until fragrant. Do not let the garlic burn, as it will turn bitter.
- Step 3: Cooking the Cabbage: Add the shredded cabbage to the skillet. Season with salt, pepper, and Italian seasoning. Toss the cabbage frequently so it coats in the oil and aromatics. Cook for 5 to 7 minutes until the cabbage softens and begins to caramelize slightly at the edges. The cabbage should be tender but still retain a slight “bite” for texture.
- Step 4: Creating the Creamy Sauce: Lower the heat to medium. Pour in the heavy cream (or coconut milk) and half of the reserved pasta water. Stir well to deglaze the pan. Let the liquid simmer for 2 minutes until it starts to thicken. The natural starches from the cabbage and pasta water will create a glossy, rich coating.
- Step 5: Final Toss and Plating: Add the cooked pasta directly into the skillet with the cabbage mixture. Toss everything together vigorously to ensure every strand of pasta is coated in the creamy Tuscan sauce. If the sauce looks too thick, add the remaining pasta water. Taste and adjust seasoning. Serve immediately in warm bowls and top with Parmesan or nutritional yeast.
- Cook Time: 25 minutes