Our Zoom Cooking Class "Raid the refrigerator pasta" was so much fun!
We had a great time and we created delicious, healthy meals, together...but apart 😔🥦🥬🧄 Everyone shared what they had in their refrigerators and we made suggestions of what to do with our mismatched assortments of veggies, tired herbs, sauces that needed to be used up and the last of the chopped meat. We created different meals, shared tips, laughs and cocktails. This may become a new week night tradition!
Sharene brought out very tired looking savoy cabbage, another head of cabbage (cabbage keeps really well!), shallots, leeks, mushrooms, some dried herbs and a lemon.
Pasta with Cabbage, Mushrooms and Lemon
*serves 4 as an upside down pasta meaning more vegetable sauce to pasta*
1 medium size cabbage, thinly sliced
1 shallot chopped
8 oz mushrooms
2 to 3 tablespoons olive oil
Fresh thyme or dried
Fresh tarragon or dried
1 or 2 lemons zested
Salt and pepper
Crème fraiche or sour cream, optional
8 oz uncooked pasta
Sauté the shallots with at least 1 tablespoon of olive oil until softened but not browned. Add a tablespoon of butter if desired.
Add sliced mushrooms and toss with shallots and oil. Add more oil is necessary. Once the mushrooms are softened, add the leeks if using, a few sprigs of fresh thyme or a teaspoon of dried, stir and then add the sliced cabbage.
Season to taste with salt and pepper.
Give the all the ingredients a good stir and let the cabbage wilt for 10 minutes Add 1/2 cup of pasta water to loosen the veg. Stir and add more water if needed from time to time.
Once the cabbage is wilted and soft, add zest from 1 lemon, 2 tablespoons of creme fraiche or sour cream or more pasta water if not using the cream.
Taste and adjust seasoning, add the pasta and more water or cream if needed and warm through to meld flavors.
Serve with a squeeze of lemon juice if desired.