Easy Red Cabbage Pasta
This delicious, Easy Red Cabbage Pasta comes together with simple pantry ingredients in under an hour. Blended until smooth and vibrant, with sautéed red cabbage, onion, garlic, parmesan, milk and a touch of white miso, it creates a rich, savory sauce with a naturally purple color and a surprisingly silky texture.
Ingredients
- 16 oz pasta
- 1 cup reserved pasta water
- 1 tablespoon olive oil
- 1 medium red cabbage chopped into 2-inch pieces
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon white miso paste
- ½ cup grated parmesan
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Instructions
- Cook the pasta and reserve water Add pasta to salted boiling water and cook according to package instructions. Right before draining, reserve 1 cup of pasta water.16 oz pasta, 1 cup reserved pasta water
- Prep the cabbage Remove the exposed, wilted outer leaves of the cabbage, then roughly chop into 2-inch pieces, excluding the core.1 medium red cabbage
- Sauté the vegetables Heat olive oil in a large skillet over medium heat. Add the cabbage and chopped onion, cooking for 15–20 minutes, stirring occasionally, until the cabbage is softened and the onion is translucent. Optionally, cover between stirs to speed up cooking. Add garlic and cook for another 3–5 minutes, then remove from heat.1 tablespoon olive oil, 1 medium red cabbage, 1 small yellow onion, 3 cloves garlic
- Blend the sauce Transfer the cabbage mixture to a blender. Add white miso paste, parmesan, milk, garlic powder, kosher salt, and ½ cup of reserved pasta water. Blend until smooth and creamy. If needed, add more pasta water (about ¼ cup at a time) to reach desired consistency.1 tablespoon white miso paste, ½ cup grated parmesan, 1 cup milk, ½ teaspoon garlic powder, ½ teaspoon kosher salt
- Combine and serve Toss the cooked pasta with the sauce until fully coated. Serve immediately.
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