Author Notes What happens when you have a surplus of red cabbage and don’t want to make coleslaw? You make pasta instead! —mtlabor Serves 2-4 Ingredients 1 onion, roughly chopped 9 garlic cloves, roughly chopped 1/2 cup water salt and pepper to taste 1 cup heavy whipping cream 1 tablespoon cornstarch 1/2 cup Parmesan cheese,…
Author Notes
What happens when you have a surplus of red cabbage and don’t want to make coleslaw? You make pasta instead! —mtlabor
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Serves
2-4
Ingredients
1
onion, roughly chopped
9
garlic cloves, roughly chopped
1/2 cup
water-
salt and pepper to taste
1 cup
heavy whipping cream
1 tablespoon
cornstarch
1/2 cup
Parmesan cheese, grated-
pinch of ground nutmeg
1/2 cup
red cabbage
2
roma tomatoes, diced
1 pound
spaghetti noodles, or other pasta
Directions
- In a medium, microwave-safe bowl, combine the onion, garlic, and water. Season with salt and pepper to taste and cover tightly with plastic wrap or covering. Microwave for about 10 minutes.
- Pour the mixture into a blender or food processor and blend until smooth. Season with salt and pepper, to taste, if needed.
- Heat a large skillet under medium high heat and add the onion-garlic puree, cabbage, and tomatoes.
- Cook pasta in a large pot of boiling water, according to package directions for al dente. Drain and set aside.
- In a small bowl, whisk the heavy cream with the cornstarch until completely dissolved.
- Add the cornstarch mixture to the onion-garlic in the skillet. Raise heat to high and bring to a boil, whisking constantly. Reduce heat to low and simmer for about 1 minute, or until slightly thickened.
- Add the Parmesan cheese and nutmeg to the sauce. Whisk until cheese is melted. Season with salt and pepper, to taste.
- Add noodles to mixture and toss well. Serve right away!