Pasta-Bake with Savoy Cabbage and Walnut Crust

This pasta bake with savoy cabbage in a creamy sauce and a crumbly walnut crust is a great comfort dish for cold winter evenings.

Ingredients for 2 portions:

200 g Penne

1/4 Savoy cabbage (about 200 g)

150 ml White wine

150 ml Soy cream

50 g Walnuts

25 g  Breadcumbs

50 g Margarine

Salt

Pepper

Total time: 1 hour

Fill a large sauce pan with water and bring to boil. Cut the savoy cabbage into strips and cook for 3-4 minutes, drain in a collander and rinse throroughly with cold water.

Fill the sauce pan with water and bring to boil again, add a pinch of salt and boil the pasta until al dente. Drain the pasta and set aside.In the meantime, cut the shallot into smal cubes and fry in a frying pan in one tablespoon of oil at medium heat. Add the white wine and let it cook for 5 minutes. Then add the cream and cook for further 5 minutes, add salt and pepper.

Chop the walnuts and mix with the bread crumbs.

Melt the margarine in a frying pan on low to medium heat, add the walnuts and bread crumbs and fry for 5 minutes, stirring frequently.

Mix the pasta and cabbage and transfer into a baking dish. Pour sauce on top and cover iwth the walnut mixture. Bake for 20-25 minutes at 175° (350° Fahrenheit), until the top starts turning slightly brown.

Pasta Bake with Savoy Cabbage
Serves 2
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
932 calories
88 g
56 g
54 g
20 g
15 g
356 g
140 g
6 g
0 g
36 g
Nutrition Facts
Serving Size
356g
Servings
2
Amount Per Serving
Calories 932
Calories from Fat 468
% Daily Value *
Total Fat 54g
82%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 16g
Cholesterol 56mg
19%
Sodium 140mg
6%
Total Carbohydrates 88g
29%
Dietary Fiber 8g
34%
Sugars 6g
Protein 20g
Vitamin A
49%
Vitamin C
55%
Calcium
13%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200 g Penne
  2. 1/4 Savoy cabbage (about 200 g)
  3. 100 ml White wine
  4. 100 ml Soy cream
  5. 50 g Walnuts
  6. 25 g Breadcumbs
  7. 50 g Margarine
  8. Salt
  9. Pepper
Instructions
  1. Fill a large sauce pan with water and bring to boil.
  2. Cut the savoy cabbage into strips and cook for 3-4 minutes, drain in a collander and rinse throroughly with cold water.
  3. Fill the sauce pan with water and bring to boil again, add a pinch of salt and boil the pasta until al dente. Drain the pasta and set aside.
  4. In the meantime, cut the shallot into smal cubes and fry in a frying pan in one tablespoon of oil at medium heat.
  5. Add the white wine and let it cook for 5 minutes.
  6. Then add the cream and cook for further 5 minutes, add salt and pepper.
  7. Chop the walnuts and mix with the bread crumbs.
  8. Melt the margarine in a frying pan on low to medium heat, add the walnuts and bread crumbs and fry for 5 minutes, stirring frequently.
  9. Mix the pasta and cabbage and transfer into a baking dish.
  10. Pour sauce on top and cover iwth the walnut mixture.
  11. Bake for 20-25 minutes at 175° (350° Fahrenheit), until the top starts turning slightly brown.
beta
calories
932
fat
54g
protein
20g
carbs
88g
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Von Vegan http://www.vonvegan.com/

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