This Mafaldine pasta with caramelized cabbage and lemon is a silky, elegant dish that transforms humble ingredients into a comforting, flavor-packed meal. The buttery ribbons of pasta are tossed with golden cabbage, a hint of garlic, fresh lemon zest, and a splash of cream for richness. Light, yet indulgent, this is the perfect dish to serve when you want something simple but special.
Why You’ll Love This Recipe
This dish is the perfect marriage of rustic comfort and bright, modern flavor. Caramelized cabbage becomes sweet and tender, pairing beautifully with lemon and cream for a balanced, velvety sauce. The wide, ruffled shape of Mafaldine pasta is ideal for holding onto the sauce, ensuring every bite is full of rich, zesty goodness. This recipe comes together in just 30 minutes, making it an excellent choice for both weeknight meals and dinner parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz Mafaldine pasta (or substitute fettuccine)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small green cabbage, finely shredded
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: fresh parsley or chives for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the Mafaldine pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the finely shredded cabbage and sauté for 10–15 minutes, stirring occasionally, until the cabbage is golden and caramelized.
- Add the minced garlic and cook for another 1–2 minutes, until fragrant.
- Pour in the heavy cream, stirring to deglaze the pan and coat the cabbage. Let it simmer gently for 2–3 minutes.
- Add the lemon zest, lemon juice, grated Parmesan, and cooked pasta to the skillet. Toss everything together until well combined, adding a splash of reserved pasta water to loosen the sauce as needed.
- Season with salt and black pepper to taste.
- Serve warm, garnished with chopped parsley or chives if desired.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories per serving: 430 kcal
Variations
- Add Protein: Top with seared scallops, shrimp, or grilled chicken for a heartier meal.
- Make It Vegan: Use plant-based butter and cream, omit Parmesan, or replace with nutritional yeast.
- Use Different Greens: Substitute cabbage with shredded Brussels sprouts or kale for a twist.
- Crispy Topping: Sprinkle toasted breadcrumbs or crispy shallots on top for added texture.
- Extra Brightness: Add a handful of arugula or spinach just before serving for a peppery finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water or cream to refresh the sauce.
Freezing is not recommended due to the cream-based sauce, which may separate when thawed.
FAQs
What is Mafaldine pasta?
Mafaldine is a long, flat ribbon-shaped pasta with ruffled edges, perfect for catching sauces. Fettuccine or tagliatelle can be used as substitutes.
Can I make this dish ahead of time?
The components can be prepared in advance, but it’s best assembled just before serving to preserve the texture and creaminess.
What type of cabbage works best?
Standard green cabbage is ideal for its sweet flavor and ability to caramelize well. Savoy cabbage is a good alternative.
Can I use milk instead of cream?
Heavy cream provides the best texture, but whole milk can be used for a lighter version. The sauce may be thinner.
Is this dish vegetarian?
Yes, this recipe is vegetarian. Use vegetarian Parmesan if needed.
How do I avoid overcooking the cabbage?
Sauté the cabbage over medium heat, stirring occasionally. It should be deeply golden but not burnt.
Can I use lemon juice from a bottle?
Fresh lemon juice is recommended for the best flavor, but bottled can be used if necessary.
What wines pair well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy, lemony sauce.
Is this dish suitable for gluten-free diets?
Yes, simply substitute with gluten-free pasta of a similar shape and ensure your other ingredients are certified gluten-free.
Can I add more vegetables?
Yes, add thinly sliced zucchini, asparagus, or peas during the last few minutes of cooking the cabbage.
Conclusion
Mafaldine pasta with caramelized cabbage and lemon is a beautifully balanced dish that brings together rich, creamy textures and fresh, citrusy flavor. It’s an elegant yet simple recipe that highlights seasonal ingredients and turns them into something truly special. Perfect for cozy evenings or light spring dinners, this pasta dish is both comforting and refined—one you’ll return to time and again.
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Mafaldine Pasta with Caramelized Cabbage and Lemon
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Mafaldine Pasta with Caramelized Cabbage and Lemon is a rich, comforting dish with silky ribbons of pasta tossed in a creamy, buttery sauce. Sweet caramelized cabbage, zesty lemon, and Parmesan create a balanced flavor perfect for weeknight dinners or elegant vegetarian meals.
Ingredients
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12 oz Mafaldine pasta (or fettuccine)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 small green cabbage, finely shredded
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2 cloves garlic, minced
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1/2 cup heavy cream
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Zest and juice of 1 lemon
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1/4 cup grated Parmesan cheese
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Salt and black pepper, to taste
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Optional: fresh parsley or chives for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook Mafaldine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
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Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add shredded cabbage and sauté for 10–15 minutes, stirring occasionally, until caramelized and golden.
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Add garlic and cook for 1–2 minutes until fragrant.
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Pour in heavy cream and stir to deglaze the pan. Simmer for 2–3 minutes.
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Add lemon zest, lemon juice, Parmesan cheese, and cooked pasta. Toss to coat.
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Add a splash of reserved pasta water to loosen the sauce if needed.
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Season with salt and black pepper. Serve warm, garnished with herbs if desired.
Notes
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Mafaldine’s ruffled edges help catch the creamy sauce—fettuccine or tagliatelle also work well.
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For a dairy-free version, substitute cream with cashew cream and use dairy-free cheese.
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A great vegetarian main that pairs well with a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
