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Ribbon pasta with creamed savoy cabbage

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta
  • 100 g whipped cream
  • 100 ml vegetable stock
  • 2 tbsp rapeseed oil
  • 1 small savoy cabbage
  • some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Cook the pasta according to the package instructions. Sort the savoy cabbage, wash it, pat it dry, and roughly chop it. Heat the oil and sauté the vegetables over medium heat for about 2 minutes, stirring constantly. Season with salt and pepper. Add the heavy cream and vegetable stock and bring to a boil briefly. Add the cooked pasta and toss with the creamed savoy cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ribbon pasta with creamed savoy cabbage

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