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🍽️ Whole grain noodles with savoy cabbage

580 kcal · 30 min · 4 servings

Ingredients

• 10 light green savoy cabbage leaves
• 2 shallots
• 2 garlic cloves
• 60 g pine nuts
• 350 g whole grain rigatoni
• fresh sage leaf
• 2 tbsp butter
• 250 ml vegetable broth
• salt
• pepper (from the mill)
• 150 g sour cream

Instructions

1. 1. Cut the savoy cabbage leaves into strips about 2 to 3 centimeters wide. Remove the thick leaf ribs. Then wash the strips.
2. 2. Peel the shallots and garlic. Dice both ingredients finely.
3. 3. Toast the pine nuts in a pan without fat. Then remove them from the pan and set them aside.
4. 4. Cook the whole grain noodles in plenty of boiling salted water until al dente. This means they should still have a slight bite.
5. 5. Cut the sage leaves into fine strips.
6. 6. Heat the butter in a pot. Add the diced shallots and garlic. Sweat the vegetables until translucent.
7. 7. Pour in the broth. Bring the mixture to a boil.
8. 8. Add the savoy cabbage. Let the mixture simmer on low heat for about 10 minutes.
9. 9. Season with salt and pepper to taste.
10. 10. Stir the crème fraîche and the sage strips into the sauce.
11. 11. Drain the noodles. Let them drain well.
12. 12. Toss the noodles gently with the savoy cabbage sauce and the toasted pine nuts.

Nutrition per serving

• kcal: 580
• Protein: 17 g · Fett/Fat: 22 g · Carbs: 78 g