Purple cabbage spaghetti with Parmesan cream

Method

1. Cut the cabbage into strips and cook it for 10 min in plenty of salted water; keep the water, which will turn purple.
2. Gently fry the onion in oil, add the drained cabbage and blend it with a little of the cooking water.
3. Cook the spaghetti in the purple cabbage water so they take on the colour.
4. Heat the milk without boiling and melt the Parmesan into it to make the cream.
5. Mix the pasta with the cabbage cream and serve with the Parmesan cream and pepper.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 270 g	100 g	% IR*	Share
Energy	490 kcal	181 kcal	25 %
Fat	13 g	4.8 g	19 %
of which saturates	5.3 g	2 g	27 %
Carbohydrate	72 g	27 g	28 %
of which sugars	9.2 g	3.4 g	10 %
Fibre	4.9 g	1.8 g	—
Protein	21 g	7.8 g	42 %
Salt	1.5 g	0.5 g	25 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos