Who knew that whole wheat pasta and cabbage like substances are perfect partners? I love this pasta because it is super fast and cheap. If I have a cabbage, I use it instead of the b-sprouts. If all I have is soba, I use that.
I like my pasta dishes that have a greater ratio of vegetable matter to pasta. So you can adjust accordingly. Sometimes I get inspired and I add stuff to the dish, like dried cranberries and toasted walnuts. But you don’t have to. You can make this a super simple dish. I guess you could also asianify* it, that will be for another day.
For two people.
7-9 Brussel sprouts, ends cut off, sliced fairly thin or quarter of a large white cabbage sliced in long 1/4″ strips
Garlic, 2 cloves or more, minced
Salt and pepper
3-4 oz Whole wheat pasta (see serving amounts on package)
2 T Olive Oil or butter
Pecorino Romano (or Parmegiano)
Toasted walnuts (or pine nuts), chopped up
Dried cranberries (optional)
- Boil water, add salt, add pasta.
- Heat the fat over medium, add the cabbage and the garlic and saute until lightly browned and cooked. If you need some liquid in the bottom of the pan because it is getting too brown, take some a tablespoon of the pasta liquid and add it to the center of the pan. Add salt and lots of black pepper.
- Reserve a little pasta liquid.
- Drain the pasta, add to vegetables, toss around and add the cheese. Toss in a few dried cranberries. Add a little olive oil. Divide between dishes and top with walnuts.
*Abuse of language alert!