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Braised red cabbage pasta with raisins and walnuts

Braised red cabbage pasta with raisins and walnuts


This easy pasta dish with ready-made red cabbage is full of flavours

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    3698kj 884kcal
  • Fat
    High 64%
  • Saturates
    High 69%
  • Sugar
    Med 30%
  • Salt
    High 55%

% of adult’s reference intake | Carbohydrates per serving : 35g

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Big Bag Option


  • 150g Co-op linguine
  • 250g Co-op Irresistible red cabbage with port and cranberries (in store 12 Dec)
  • 50g Co-op walnuts
  • ½ tbsp Co-op olive oil
  • ½ x 200g pack Co-op diced pancetta
  • 2 garlic cloves, finely sliced
  • 20g Co-op seedless raisins
  • 60g Co-op Parmigiano Reggiano, grated


  1. Cook the pasta in boiling water according to the pack instructions, then drain, reserving 50ml of the water
  2. Prepare the cabbage according to the pack instructions
  3. Heat a frying pan to high, then toast the walnuts for 2-3 mins
  4. Remove them from the pan and roughly chop
  5. Heat the oil in the same pan and cook the pancetta for 3 mins, until golden
  6. Add the garlic and raisins, and cook for 1 minute
  7. Stir in the nuts and cabbage
  8. Toss the cabbage mixture with the linguine, reserved cooking water and three-quarters of the Parmigiano Reggiano, then season
  9. Serve scattered with the remaining cheese

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