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🍝 Farfalle Pasta with Savoy Cabbage

628 kcal · 30 min · 4 servings

Ingredients

• 200 g Farfalle
• Salt
• 500 g Savoy cabbage (0.5 Savoy cabbage)
• 1 onion
• 1 tbsp olive oil
• 200 ml classic vegetable broth
• 0.5 organic lemon
• 40 g Parmesan
• 6 sprigs thyme
• 100 ml soy cream
• pepper

Instructions

1. 1. Put the farfalle pasta into a large pot filled with plenty of boiling salted water. Cook the pasta for the time specified on the package until it is al dente.
2. 2. Wash the savoy cabbage and pat it dry. Cut the head in half lengthwise. Remove the hard core from the bottom of each half. Place the cabbage halves flat and slice them into thin strips. Peel the onion and dice it into small cubes.
3. 3. Heat the oil in a non-stick frying pan over medium heat. Add the sliced cabbage strips and the onion cubes to the pan. Sauté the vegetables while stirring constantly for 2 to 3 minutes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover the pan, and let the cabbage simmer for about 5 minutes.
4. 4. Rinse the half lemon under hot water and pat it dry. Finely grate the outer peel (zest) of the lemon. Squeeze the juice from the lemon. Add both the juice and the lemon zest to the simmering savoy cabbage.
5. 5. Grate the Parmesan cheese finely. Wash the thyme sprigs and shake off excess water. Pluck the small thyme leaves from the stems.
6. 6. Pour the cooked farfalle pasta into a colander to drain the water. While doing this, catch about 50 milliliters of the pasta cooking water in a cup. Mix the drained pasta and the reserved cooking water into the savoy cabbage mixture in the pan.
7. 7. Stir in the grated Parmesan, the plucked thyme leaves, and the soy cream into the dish. Season everything to taste with salt and pepper.

Nutrition per serving

• kcal: 628
• Protein: 26 g · Fett/Fat: 22 g · Carbs: 80 g