Creamy lemon & cabbage pasta with garlic crumbs

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 963
  • fat 48g
  • saturates 21g
  • carbs 114g
  • sugars 16g
  • fibre 9g
  • protein 21g
  • salt 0.68g


  • 2 large handfuls fresh chunky breadcrumbs
  • 3 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 200g short pasta, such as twists, farfalle or penne
  • 1 medium onion, chopped
  • 125ml white wine
  • zest ½ lemon
  • 140g crème fraîche
  • ½ small head Savoy cabbage, very thinly sliced


  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.

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