A bite of cream n crunch makes this dish ever so perfect.
“A blend of
White on red,
A taste of cool
On a fiery bed,
Warm mixes with cold
Creating a sheath
A creamy bite
With a crunch ‘neath
The rawness
Welcomes the cooked,
A few bites
And you are hooked.”
PrintWhite Pasta with Red Cabbage salad
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
A poetic warm and creamy pasta served on a bed of fresh, crunchy red cabbage salad, offering a delightful contrast of textures and flavors.
Ingredients
Scale
For the white sauce
- 2 tablespoons flour
- 1 tablespoon butter or margarine
- cup gouda cheese, grated
- cup milk
- Salt & pepper to taste
For the salad
- red cabbage, finely chopped
- 1 red chili, finely chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon sesame oil
- 1 teaspoon white vinegar
- Salt & pepper to taste
For the chicken
- 1 teaspoon olive oil
- 1 clove of garlic, crushed
- 250 gm chicken breast, cleaned and diced
- cup button mushrooms, sliced
- teaspoon oregano flakes
- 1 teaspoon green chili, finely chopped
- Salt & pepper
For the Spaghetti
- 100 gm spaghetti
- 2 cups of water
- 1 teaspoon olive oil
- 1 teaspoon salt
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- For the salad: In a large bowl, combine the finely chopped red cabbage and red chili. Drizzle with olive oil and lemon juice, then toss to combine. Set aside.
- For the white sauce: In a saucepan over medium heat, melt the butter. Add the flour and stir continuously for 2-3 minutes until the mixture is smooth and golden.
- Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
- Add the grated gouda cheese to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.
- Combine the cooked spaghetti with the white sauce, tossing to coat the pasta evenly.
- To serve, place a generous portion of the red cabbage salad on each plate and top with the creamy white pasta. Serve immediately.
Notes
For a spicier kick, add more red chili to the salad. The pasta can be prepared ahead of time and reheated gently before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Substitute gouda cheese with cheddar for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8 grams
- Sodium: 750 mg
- Fat: 28 grams
- Carbohydrates: 85 grams
- Fiber: 6 grams
- Protein: 22 grams
- Cholesterol: 60 mg
What an interesting combination of flavor and textures…sounds delicious :)