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
Scale
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.
