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Pasta in creamy parmesan sauce with pointed cabbage

Pasta in creamy parmesan sauce with pointed cabbage

Preparation time:
15 min
Difficulty level:

Nutritional values:

79 g
25 g
23 g


Olive oilOlive oil ½ Teaspoon
Pointed cabbage, pointed cabbage, filder cabbage (fresh)Pointed cabbage, pointed cabbage, filder cabbage (fresh) 125 g
Onion (fresh)Onion (fresh)¼ (25 g)
Farfalle, butterfly shaped pasta (raw)Farfalle, butterfly shaped pasta (raw) 100 g
Water (still)Water (still) 100 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Tablespoon
Parmesan cheeseParmesan cheese 30 g
Lemon (fresh)Lemon (fresh)¼ (20 g)
Vegetable brothVegetable broth 1 Tablespoon
Soy cream CuisineSoy cream Cuisine 30 g


Step 1:
Prepare pasta as described on the package.
Step 2:
Meanwhile, clean pointed cabbage, cut in half lengthwise and cut out the stalk. Cut cabbage quarters crosswise into fine strips. Peel and finely dice the onion.
Step 3:
Heat oil in a coated pan. Sauté cabbage strips and diced onion in it over medium heat, stirring, for 2-3 minutes. Add vegetable broth, bring to a boil and simmer cabbage covered for about 5 minutes.
Step 4:
Meanwhile, wash the half lemon hot and rub dry. Finely grate the peel and squeeze out the juice. Add juice and peel to the pointed cabbage. Parmesan grate. Thyme wash, shake dry and pluck off leaves.
Step 5:
Pour the farfalle into a sieve, collecting about 50 ml of the cooking water. Mix the cooking water and farfalle with the pointed cabbage vegetables. Stir in parmesan, thyme and soy cream and season to taste with salt and pepper.

Macronutrient distribution:

The recipe Pasta in creamy parmesan sauce with pointed cabbage is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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