I usually cook with plenty of zucchini or mushrooms. In the same way I actually eat a huge bowl of salad a day by default. But having no variation pretty much sucks in the long run so once in a while I decide to add different, “fancier” ingredients to my daily diet. So – feeling adventurous – for this dish I included savoy cabbage, which I honestly have never used in any of my other recipes before. Since I love (and am) nuts anyway (haha) I also added walnuts to this creation and voilá – the savoy cabbage and spinach pasta with walnuts was invented!
Savoy Cabbage & Spinach Pasta With Walnuts
You need (for 2 servings)
- 220 g spaghetti
- Savoy cabbage – a quarter
- about 100 g of spinach – frozen or fresh
- Handful of walnuts
- Shot of white wine (sweet)
- 100 ml soy cream (also delicious with normal cream or cream cheese!)
- 1 onion
- 3 cloves of garlic
- Herbal mix – frozen (of course you can also use fresh herbs! I love the frozen herbs as they are always at hand.)
Preparation (about 15 minutes)
- First, cook spaghetti in plenty of salted water.
- Then peel the onion and garlic and cut into small pieces.
- Halve savoy cabbage first and then quarter it again. If the outer leaves are a bit …”aesthetically challenged”, remove them and wash savoy cabbage.
- Now remove the stalk and cut the leaves into small pieces.
- If you use frozen spinach, defrost it first. (I always do it in the microwave, otherwise take it out of the freezer at least 2 hours before.)
- First, fry walnuts in a pan.
- Once you have reached the desired degree of roast, take it out of the pan and set it aside.
- Now add some olive oil to the pan and fry the onion and garlic over high heat.
- Deglaze with white wine.
- Now add the savoy cabbage and the spinach.
- After about 2 minutes you add the finished pasta.
- Mix everything and stir in the soy cream.
- Refine with herbs and season with salt, pepper and chili if you like.
- Finally, add the walnuts to the pan and mix with the pasta.
Damn, savoy cabbage is actually pretty damn nice!