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
-
12 oz Mafaldine pasta (or 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
Instructions
-
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.
-
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.
-
Add garlic and cook for 1–2 minutes until fragrant.
-
Pour in heavy cream and stir to deglaze the pan. Simmer for 2–3 minutes.
-
Add lemon zest, lemon juice, Parmesan cheese, and cooked pasta. Toss to coat.
-
Add a splash of reserved pasta water to loosen the sauce if needed.
-
Season with salt and black pepper. Serve warm, garnished with herbs if desired.
Notes
-
Mafaldine’s ruffled edges help catch the creamy sauce—fettuccine or tagliatelle also work well.
-
For a dairy-free version, substitute cream with cashew cream and use dairy-free cheese.
-
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
