Penne with Five Cabbages: A Wholesome Vegetable Pasta Feast
If you’re looking for a hearty yet healthy dish, Penne with Five Cabbages is the perfect meal. With a vibrant mix of five types of cabbage, this dish offers a medley of flavors and textures, from the slight bitterness of cavolo nero (black cabbage) to the sweetness of roasted cauliflower. Tossed with gluten-free penne, a dash of lime, and aromatic garlic, this pasta is not only delicious but also packed with nutrients. Itβs a colorful plate full of health benefits, ideal for anyone craving a satisfying, veggie-packed pasta.
This dish is a fantastic choice for lunch or dinner, offering a rich combination of roasted, sautΓ©ed, and creamy vegetables that complement the firm texture of gluten-free penne.
Category: Main Course (Primi Piatti)
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free Penne Rigate | 320g |
| Broccoli | 250g |
| Brussels Sprouts | 180g |
| Extra Virgin Olive Oil | 25g |
| Garlic | 1 clove |
| Fine Salt | To taste |
| Black Pepper | A pinch |
| Cavolo Nero (Black Cabbage) | 250g |
| Cauliflower | 450g |
| Shallot | 40g |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Red Cabbage | 80g |
| Extra Virgin Olive Oil | 15g |
| Fine Salt | To taste |
| Lime Juice | 15g |
Instructions
Step 1: Prepare the Vegetables
- Wash all the vegetables thoroughly, removing any damaged or outer leaves. For the black cabbage (cavolo nero), trim the tough stems and cut the leaves into smaller pieces.
- Roast the cavolo nero: Preheat your oven to 120Β°C (250Β°F) in the fan setting. Spread the cavolo nero leaves on a baking tray and bake for about 40 minutes. After this time, the leaves will become crispy. Once roasted, roughly chop and place in a food processor to grind into a fine powder.
- While the cavolo nero roasts, prepare the cauliflower. Peel and slice the shallot into rings. Cut the cauliflower into florets, discarding the thick stem.
- In a large pot, sautΓ© the shallots in olive oil over medium heat until they turn golden and aromatic. This will form the base for the creamy cauliflower sauce. Add the cauliflower to the pan, season with salt and pepper, and cook for about 25 minutes, until soft.
- Once the cauliflower is tender, use a hand blender or food processor to blend the mixture into a smooth cream. Set aside.
Step 2: Prepare the Red Cabbage Crema
- Prepare the red cabbage: Remove the tough core of the cabbage and finely slice the rest.
- In a separate bowl, toss the shredded cabbage with olive oil and a pinch of salt. Set aside.
- Juice the lime and combine the fresh lime juice with the cabbage. Blend into a smooth crema, and note how the cabbage turns into a vibrant pink shade due to the acidity of the lime juice. Keep aside for assembly.
Step 3: SautΓ© the Broccoli and Brussels Sprouts
- Separate the broccoli into small florets. Trim the Brussels sprouts and halve them.
- Heat a pan over medium heat and sautΓ© the garlic in olive oil until fragrant. Add the broccoli and Brussels sprouts and cook for a few minutes until tender but still crisp.
- Add a splash of pasta cooking water to the pan to help soften the vegetables and deglaze the pan, stirring occasionally.
Step 4: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the gluten-free penne according to the package instructions, but be sure to drain it a minute or two before it’s completely done to keep it al dente.
- Reserve some pasta water (about a cup) to help with the sauce later.
Step 5: Combine Everything
- Once the pasta is cooked and drained, immediately add it to the sautΓ©ed broccoli and Brussels sprouts in the pan. Toss well to coat the pasta with the vegetables and their flavors. If necessary, add a bit of pasta water to keep everything moist.
- Season with a pinch of black pepper and stir again. The pasta should be well-coated with the vegetables and slightly crispy edges from the sautΓ©ing.
Step 6: Plate and Serve
- Assemble the dish by arranging the pasta in the center of each plate. Around the pasta, drizzle generous amounts of the cauliflower cream and the red cabbage crema in a swirl or artistic pattern.
- Top the dish with a sprinkling of cavolo nero powder, adding a crunchy, earthy finish to the dish.
- Garnish with additional black pepper and a drizzle of extra virgin olive oil for extra richness.
Step 7: Enjoy!
Your Penne with Five Cabbages is now ready to be enjoyed. This vibrant, healthy dish is a celebration of vegetables, full of flavor and color, sure to impress anyone at your table!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 50g |
| Protein | 7g |
| Fat | 14g |
| Fiber | 8g |
| Sugars | 10g |
| Sodium | 380mg |
Tips and Variations
- Make it vegan: This recipe is naturally vegan-friendly, but if you want to add a creamy touch, consider tossing in a tablespoon of dairy-free cream or cashew cream.
- Add nuts: For added crunch and protein, try sprinkling some toasted pine nuts or walnuts on top before serving.
- More heat: If you like a little spice, add a pinch of red pepper flakes while sautΓ©ing the garlic.
This recipe is the perfect way to enjoy a nutrient-packed, colorful dish while indulging in the unique textures and flavors of five different types of cabbage. Itβs both comforting and nourishing, ideal for anyone looking to add more vegetables to their meals without sacrificing flavor.
