Creamy Cabbage and Lemon Pasta


Prep time: 
10 minutes
Cooking time: 
20 minutes


Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper


  • 200g pasta
  • 2 handfuls of breadcrumbs
  • 140g creme fraiche
  • 3 tablespoon olive oil
  • 3 cloves garlic
  • 1 onion
  • half a savoy cabbage
  • 125 ml white wine
  • lemon zest from one lemon


  1. Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
  2. Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
  3. Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.