I would never have said that my daughters would like purple cabbage pasta, but I was wrong!
They adored it from the first glance: yes, from the first glance in the true sense of the term because in this pasta, the first striking element is precisely the color!
Its vivid and intense purple color, easily captures anyone’s attention: imagine that of children! It is also true that in recent months both Ludovica and Olivia have developed a predilection for lilac… Imagine their expressions when they found this pasta on their plate!
And now imagine my delight to see how quickly they ate a good plate of pasta with vegetables!
Rich in vitamins and mineral salts, purple cabbage is a true panacea for health: for example, it has very few calories, has antioxidant properties, strengthens the immune system and helps regulate cholesterol levels.
It can be eaten both cooked and raw (as in this PURPLE CABBAGE AND RACCHICO SALAD for example) and obviously its good effects are maximized when we choose the raw way.
Purple cabbage pasta: how to make it
The purple cabbage pasta recipe is very simple and quick: first you have to brown the bacon in a pan without seasoning, then you have to cook the purple cabbage in thin strips in the same cooking liquid for a quarter of an hour.
Now you have to blend the cabbage with some milk and Parmesan cheese using the immersion blender in order to get a thick cream with an intense purple color.
Finally you have to season your pasta, complete it with lemon zest and voilà!
As you can see in the photo, I prepared it for carnival, because of the funny color: it seems like a joke! 🙂
Obviously purple cabbage pasta is suitable for all occasions, from a weeknight family meal that you want to turn in something special, to a dinner out of usual!
Before move on to the practical part, I must thank my dad, who was the first to introduce me to this recipe!
A big hug,
Elena
TRY ALSO:
RADICCHIO AND PURPLE CABBAGE CREAM WITH MOZZARELLA AND SPECK
PURPLE CABBAGE PASTA
Attrezzature
- No stick pan
- immersion blender
Ingredients
For the seasoning:
- 200 g purple cabbage washed and cut into strips
- 100 g smoked bacon diced
- 100 ml milk
- 40 g Parmesan cheese grated
- salt
- pepper
To complete:
- 160 g pasta long, short, tagliatelle
- salted ricotta
- zest of one lemon grated
Instructions
- Brown the diced bacon in a non-stick pan without adding other condiments for 3 minutes.
- Move the bacon onto a plate, leaving the cooking juices in the pan.
- In the same pan pour the purple cabbage cut into thin strips, add salt and cook for 15 minutes with the lid on medium heat.
- Now blend the cabbage together with the milk and grated Parmesan cheese using an immersion blender (obviously put the cabbage in a suitable container for this purpose) in order to get a smooth and thick cream.
- Cook pasta, draining it al dente and keeping a little of the cooking water.
- Put the cabbage cream in the pan, add bacon and the drained pasta. Soften with a ladle of cooking water, add the lemon zest and mix.
- Season with salt and pepper and serve your purple pasta immediately, completing with grated salted ricotta.
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