Fusilloni with black cabbage cream
Looking for a comforting and flavorful vegetarian first course? This Fusilloni with black cabbage cream is an easy recipe ready in just 50 minutes! The creamy black cabbage sauce, brightened with sweet paprika and Parmigiano Reggiano, perfectly coats the Fusilloni, while crispy vegetable chips add a delightful crunch. It's a delicious and satisfying pasta with black cabbage that's also egg-free, fish-free, and suitable for flexitarian and Mediterranean diets – the perfect vegetarian option for any occasion! Enjoy this delightful Fusilloni recipe.
Dietary Information
Servings:
- 1
To prepare the fusilloni with black cabbage cream, first clean the black cabbage. Wash and dry the leaves then remove the central rib 1 and eliminate it. Take about three-quarters of the leaves and blanch them in boiling salted water 2, then drain and transfer them to a jug 3. Set aside the cooking water, it will be used later to cook the pasta.
- 2
Add oil 4, salt 5, pepper and paprika 6.
- 3
Blend 7 with an immersion blender until you get a smooth cream 8. If necessary, you can add a ladle of cabbage cooking water. Arrange the remaining leaves on a baking sheet covered with parchment paper and season with oil 9.
- 4
Add the paprika 10 and cook in a preheated static oven at 190° for 10 minutes 11. In the meantime, cook the pasta in the black cabbage cooking water 12.
- 5
Pour the black cabbage cream into a pan 13, then drain the al dente fusilloni here 14. Add a ladle of pasta water 15 and finish cooking in the pan.
- 6
Plate, garnishing with the black cabbage chips 16 and a sprinkling of grated Parmigiano Reggiano DOP 17. The fusilloni with black cabbage cream are ready to be enjoyed 18!
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