Savoy cabbage, macadamia and white bean fusilli
- December 2013
- Serves 6-8
- Ready in less than 30 minutes.
A quick, easy midweek vegetarian dinner recipe made with savoy cabbage, white beans and pasta.
- Vegetarian recipes
- 36g (16.2g saturated)
- 17.7g protein
- 67.8g (4.7g sugars)
- 10.4g fibre
- 0.2g salt
For 8 servings
- 2 knobs of butter
- 2 garlic cloves
- 2 x 400g tins cannellini beans
- 100g chopped macadamia nuts
- 1 savoy cabbage
- Nutmeg, for grating
- 300ml double cream
- Grated zest and juice 1 lemon
- 600g fusilli pasta
- 1 tbsp olive oil
- Handful fresh breadcrumbs
- Parmesan (or vegetarian alternative), for grating
- Heat the butter in a pan, crush in the garlic cloves and fry for 2 minutes.
- Add the cannellini beans, drained and rinsed, and the macadamia nuts. Season with salt and pepper and fry briefly until the nuts are golden, then remove from the pan and set aside.
- Shred the savoy cabbage, put in a colander and pour over boiling water to wilt. Melt another knob of butter in the frying pan and fry the cabbage with a grating of nutmeg until starting to turn golden. Season, return the beans and nuts to the pan, then pour the double cream with the grated zest and juice of 1 lemon. Set aside.
- Cook the pasta according to the packet instructions, then drain, reserving 3 tbsp cooking water. Stir the water into the sauce and return the pasta to the pan.
- Meanwhile, heat the olive oil in a frying pan and fry a large handful of fresh breadcrumbs until golden. Drain on kitchen paper. Stir the sauce into the pasta, then taste and season. Serve topped with the breadcrumbs and generous handfuls of grated parmesan.
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