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If you’re looking for a comforting dish that balances hearty textures with fresh, vibrant flavors, the Cabbage Walnut Pasta Recipe is your new best friend. This recipe brings together tender ribbons of savoy cabbage, crunchy walnuts, and perfectly cooked rigatoni all tossed in a luscious garlicky olive oil base. It’s a wonderful way to enjoy a simple vegetable in a completely unexpected, satisfying pasta dish that feels homemade and special. Whether it’s a weeknight dinner or a relaxed weekend meal, this dish delivers warmth and a touch of rustic charm that’s hard to beat.
Ingredients You’ll Need
The magic of this Cabbage Walnut Pasta Recipe comes from a handful of straightforward ingredients, each contributing its unique flavor and texture to make this dish shine. From sweet onions that soften beautifully to the satisfying crunch of walnuts, these essentials work together to create a well-rounded, colorful plate.
- 12 ounces rigatoni: Choose rigatoni, farfalle, or orecchiette for their excellent hold on the sauce, giving every bite great texture.
- 2 tablespoons extra virgin olive oil (divided): Use good quality olive oil to bring richness and help caramelize the veggies.
- 2 sweet onions (peeled and thinly sliced): Their natural sweetness balances the savory elements perfectly.
- 1½ pounds savoy cabbage (cored and roughly chopped): This cabbage variety adds a tender yet sturdy bite with a mild flavor.
- 6 cloves garlic (peeled and minced): Garlic infuses the whole dish with warmth and depth.
- ½ cup walnuts (or pecans, almonds; roughly chopped): Nuts provide a lovely crunch and earthy aroma.
- 1 to 3 teaspoons brown sugar (optional): A touch of sweetness to enhance the caramelization of the cabbage and onions.
- â…“ cup parsley (loosely packed and minced; plus more for serving): Fresh herbaceous notes brighten the entire dish.
- Pinch of paprika: Brings a subtle smoky warmth that rounds out the flavors.
- Salt and pepper: Essential for balancing and enhancing all other tastes.
How to Make Cabbage Walnut Pasta Recipe
Step 1: Cook the pasta
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook it for about 2 minutes less than the package instructions to keep it just under al dente. This slight undercooking ensures the pasta finishes cooking in the sauce and absorbs all those wonderful flavors. Be sure to reserve half a cup of pasta water before draining, as this starchy liquid will help you create a silky sauce later on.
Step 2: Cook onions and cabbage
While the pasta is bubbling away, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced sweet onions and let them slowly soften and release their sweetness over 8 to 10 minutes, stirring occasionally—this step is key to building the base of rich, mellow flavor. Don’t forget to season with a pinch of salt to draw out their natural juices.
Next, add the remaining tablespoon of olive oil and toss in the chopped savoy cabbage. Turn up the heat to medium-high and stir frequently to encourage the cabbage to soften and develop a slight char around the edges, which adds a gentle smoky depth. This should take around 6 to 8 minutes. Keep your eye on the heat to prevent the onions from burning, and add a pinch of salt to bring out the cabbage’s natural sweetness. Once the cabbage looks tender and caramelized, lower the heat to medium-low.
Step 3: Finish the cabbage and combine all ingredients
Now it’s time to add the fragrant garlic. Stir in the minced cloves and cook for about 1 to 2 minutes until you can smell that irresistible aroma filling the kitchen. Next, fold in the chopped walnuts along with the optional brown sugar if you’re using it—this little touch of sweetness perfectly balances the slight bitterness of the cabbage.
Add the cooked pasta into the skillet along with the minced parsley and a pinch of paprika for warmth. Pour in half of the reserved pasta water and toss everything together vigorously to create a glossy coating on every piece of rigatoni. Allow the mixture to cook for an additional 3 to 4 minutes so the pasta finishes cooking right in the pan, soaking up all the sauce. Use the remaining pasta water as needed to keep it saucy and delicious. Taste and adjust seasoning to your preference with salt and pepper.
How to Serve Cabbage Walnut Pasta Recipe
Garnishes
A little goes a long way when it comes to garnishes for this dish. Sprinkle some fresh, chopped parsley on top to add a burst of color and a fresh, herbal zing. If you want to amp up the texture, a handful of toasted walnut pieces scattered on top will give a delightful crunch with every bite.
Side Dishes
This pasta pairs beautifully with a simple green salad drizzled with a tangy vinaigrette to balance the richness. Roasted root vegetables or a crisp garlic bread are also fantastic companions that keep the meal hearty while complementing the rustic flavors of the cabbage and walnuts.
Creative Ways to Present
For a lovely presentation, twirl portions of the pasta onto warm plates using tongs—this creates an inviting mound that shows off all the textures. You might also serve it family-style in a large shallow bowl, ideal for sharing and encouraging that warm, communal vibe. Adding a drizzle of high-quality olive oil or a sprinkle of grated Parmesan can elevate the dish when you want to make it a bit more special.
Make Ahead and Storage
Storing Leftovers
Leftover Cabbage Walnut Pasta Recipe keeps well in the refrigerator for up to three days. Store it in an airtight container to preserve freshness. The flavors often deepen overnight, making for a tastier next-day meal. Before storing, let the pasta cool to room temperature to prevent sogginess.
Freezing
This pasta isn’t the best candidate for freezing because the cabbage tends to become watery after thawing. For optimal freshness and texture, enjoy this dish within a few days of cooking rather than freezing it.
Reheating
When reheating, gently warm the pasta on the stovetop over low heat with a splash of water or olive oil to revive its glossy texture and prevent sticking. Stir frequently so the heat distributes evenly, and avoid high temperatures that could make the cabbage mushy. You can also use a microwave, but add a bit of moisture and heat in short bursts to retain the integrity of flavors and textures.
FAQs
Can I use a different type of pasta in this Cabbage Walnut Pasta Recipe?
Absolutely! While rigatoni is recommended due to its shape and texture, farfalle or orecchiette are also excellent choices. Just pick a pasta that holds sauce well and has enough surface area to catch those flavorful bits of cabbage and walnuts.
Is it necessary to use brown sugar in this recipe?
The brown sugar is optional but highly recommended if you want to balance the earthiness of the cabbage with a touch of sweetness. It enhances the caramelization of the onions and cabbage, making the dish more complex and delicious.
Can I replace walnuts with another type of nut?
Yes, pecans or almonds work beautifully as substitutes. They all add that satisfying crunch and nutty flavor that complements the softness of the cabbage and pasta.
How spicy is this pasta dish?
This dish is very mild and relies mostly on gentle warmth from the paprika. It’s perfect for those who prefer subtle flavors, but you can always add a pinch of red pepper flakes if you want a little heat.
Is this recipe suitable for vegetarians or vegans?
This Cabbage Walnut Pasta Recipe is naturally vegetarian and can be vegan as long as you omit any cheese toppings. The combination of olive oil, vegetables, nuts, and pasta delivers plenty of flavor and satisfaction without animal products.
Final Thoughts
There’s something truly special about the Cabbage Walnut Pasta Recipe—it’s a celebration of simple, thoughtful ingredients coming together in a way that feels both cozy and fresh. If you’re craving a new pasta dish that’s a little bit different but incredibly comforting, give this recipe a try. I promise it will become a beloved staple in your kitchen, ready to brighten up your weeknight dinners or impress your friends with a homemade, rustic sensation.
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Print
Cabbage Walnut Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cabbage Walnut Pasta is a delightful vegetarian dish that combines al dente rigatoni with savory sautéed onions and cabbage, enhanced by the crunch of walnuts and a hint of sweetness from brown sugar. Finished with fresh parsley and a touch of paprika, this easy-to-make pasta offers a flavorful, comforting meal perfect for any weeknight dinner.
Ingredients
Pasta
- 12 ounces rigatoni (or farfalle or orecchiette)
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil (divided)
- 2 sweet onions (peeled and thinly sliced)
- 1½ pounds savoy cabbage (cored and roughly chopped)
- 6 cloves garlic (peeled and minced)
- â…“ cup parsley (loosely packed and minced; plus more for serving)
Other Ingredients
- ½ cup walnuts (or pecans, or almonds, roughly chopped)
- 1 to 3 teaspoons brown sugar (optional)
- Pinch of paprika
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
- Cook onions and cabbage: While waiting for the pasta water to boil, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 8 to 10 minutes until softened. Season with salt.
- Add cabbage: Add the remaining 1 tablespoon olive oil and chopped cabbage to the skillet. Increase heat to medium-high and cook, stirring often, until the cabbage softens and starts to char around the edges, about 6 to 8 minutes. Stir frequently to prevent the onions from burning. Season generously with salt, then reduce heat to medium-low.
- Finish the cabbage: Taste and adjust seasoning. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
- Add walnuts and combine: Stir in the walnuts, brown sugar (if using), cooked pasta, minced parsley, and a pinch of paprika. Pour in half of the reserved pasta cooking water and toss to coat everything evenly.
- Cook pasta through: Continue cooking the mixture for 3 to 4 minutes until the pasta is fully cooked and has a glossy coating. Add more pasta water as needed to loosen the sauce. Taste and adjust seasoning with salt and pepper.
- Serve: Divide the pasta evenly between serving bowls. Garnish with additional parsley if desired and enjoy immediately.
Notes
- Brown sugar is optional but adds a subtle sweetness that balances the earthiness of the cabbage and walnuts.
- Feel free to substitute walnuts with pecans or almonds for a different nutty flavor and texture.
- If you prefer a spicier kick, add a sprinkle of red pepper flakes along with the paprika.
- Use farfalle or orecchiette pasta if rigatoni is not available; the texture and shape will work well with the chunky cabbage mixture.
