Ingredients

  • fresh rosemary
  • 2 cloves garlic
  • 4 large mushrooms, chopped
  • olive oil
  • Parmesan cheese
  • 1/4 cup red wine for sauce
  • salt and pepper
  • 1/2 savoy cabbage
  • 50 grams walnuts, toasted
  • 200 grams whole wheat spaghetti

Ready In 40 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a small skillet, fry the garlic in olive oil until fragrant.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the mushrooms. When the mushrooms are almost done, add the fresh rosemary, be careful not to let it burn.
  • INGREDIENTS:

Step 3

  • In a large skillet, fry the chopped savoy cabbage until the desired level of crispiness is achieved.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Once the cabbage is nearly done, pour half of the bottle of wine into a pot. Dilute with boiling water until you have enough to cook the pasta in (but try not to dilute it too much). Bring to a boil and salt the water.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Add the spaghetti.
  • INGREDIENTS:

Step 6

  • Drain the pasta, reserving about 1/4 cup of the pasta water.
  • INGREDIENTS:

Step 7

  • Add the pasta to the skillet with the cabbage.
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Add the mushrooms and rosemary (you might want to de-glaze the pan they were in with some more wine).
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Add the reserved wine/water mixture to the pan with the pasta and cabbage. Season with salt and pepper.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Add olive oil if it's too dry, and don't forget plenty of Parmesan.
  • INGREDIENTS: