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Savoy cabbage pasta

Savoy cabbage pasta


This creamy, savoury pasta dish with crunchy almonds and two types of cheese makes a great speedy dinner – ready in under half an hour

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    2128kj 507kcal
  • Fat
    Med 29%
  • Saturates
    Med 29%
  • Sugar
    Low 6%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 300g Co-op tagliatelle
  • ½ small Co-op British savoy cabbage (about 200g), thinly sliced
  • 40g Co-op whole almonds, toasted and roughly chopped
  • 4 garlic cloves, finely chopped
  • 25g pack flat leaf parsley, finely chopped
  • 2 tbsp Co-op extra virgin olive oil, plus extra to serve
  • 90g Co-op light soft cheese
  • Zest and juice of ½ lemon
  • 50g Co-op Irresistible Parmigiano Reggiano, finely grated


  1. Cook the pasta according to the pack instructions, adding the cabbage for the last 3 mins
  2. Drain, reserving 50ml of the water. Mix the nuts with 1 tsp of the garlic and half the parsley, then set aside
  3. Meanwhile, heat the oil in a pan over a medium heat, add the remaining garlic and cook for 2 mins until softened
  4. Off the heat, stir in the soft cheese, lemon zest and juice, half the Parmigiano, the pasta water and the rest of the parsley until smooth, then season
  5. Mix through the pasta and cabbage, then serve sprinkled with the remaining cheese, the nut mixture and a drizzle of olive oil

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