Another delicious and quick veggie weekday supper based on a Hugh Fearnley-Whittingstall recipe from his “River Cottage Veg” cookbook.
I based it on his Pasta and Greens, Garlic and Chilli recipe; selected Savoy cabbage as my greens of choice and added some sautéed mushrooms that I had in the fridge. As I also slightly amended the quantities of some of the ingredients (and misread the recipe and had to improvise on the cooking method; see below), I will give you below my version of the recipe.
- 300g / 11oz savoy cabbage, finely shredded
- 4 tbsp olive oil
- 2 onion, finely sliced
- ½ fresh red chili pepper, deseeded and finely chopped
- 3 cloves garlic, finely sliced
- 250g / 8oz chestnut mushroom, sliced
- 300g / 11oz fusilli pasta
- sea salt and finely ground black pepper
- serve with extra virgin olive oil and grated parmesan cheese
- Remove the core and thick stems from the savoy cabbage and shred the leaves finely.
- Start boiling ample water in a big pot to cook the fusilli
- Heat 2 tbsp olive oil in a sauté pan over low heat, add the onion and cook gently until soft (about 10 minutes)
- At the same time heat the remaining 2 tbsp of olive oil in a frying pan on medium-high, add the chestnut mushrooms and cook, stirring frequently, until caramelized and then add to the pan with the onions
- After 5 minutes of so, add a couple of teaspoons of salt to the boiling water and cook the fusilli al dente (which usually should take about 10-12 minutes)
- Add the chili, garlic and some salt and pepper to the onions and continue to cook for another 3 minutes
- Add the shredded savoy cabbage and about half a ladle of the pasta’s cooking liquid and braise for about 5 minutes with a lid on, stirring occasionally (this should be done in the 5 minutes before the fusilli is cooked)
- Drain the pasta and add to the sauté pan and mix thoroughly
- Season and serve with a drizzle of extra virgin olive oil and lots of grated parmesan
What worked and what didn’t:
Having misread the original recipe, I accidentally added the savoy cabbage to the pan with the onions instead of cooking it together with the fusilli in its last 3 minutes. However, braising the savoy cabbage as described above worked very well and it also kept a nice bite on the greens, so I was quietly pleased with my mistake.
For a “no sauce” pasta, it was not dry at all (also due to my addition of some liquid to braise the savoy cabbage), and only a small drizzle of extra virgin olive oil already brought it together. The garlic, onion and chili pepper give it a bit of a punch while the parmesan and the caramelized mushrooms I added gave the dish a hit of umami. I didn’t go overboard with the chili pepper, so also the kids liked it a lot.
This recipe serves 4 and is on the table within 30 minutes
None we could think of, but I am sure that Hugh’s suggested use of kale or broccoli florets as the greens of choice, will work brilliantly too.
Verdict: 8/10; so it will be made again.