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.”
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White 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
For the white sauce
- 2 tbsp flour
- 1 tbsp 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 tbsp balsamic vinegar
- 1 tsp sesame oil
- 1 tsp white vinegar
- Salt & pepper to taste
For the chicken
- 1 tsp olive oil
- 1 clove of garlic, crushed
- 250 gm chicken breast, cleaned and diced
- cup button mushrooms, sliced
- tsp oregano flakes
- 1 tsp green chili, finely chopped
- Salt & pepper
For the Spaghetti
- 100 gm spaghetti
- 2 cups (480 ml) of water
- 1 tsp olive oil
- 1 tsp 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
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Frequently Asked Questions
Is the red cabbage salad served raw or cooked?
The salad is served raw and cold — finely chopped red cabbage is tossed with red chili, balsamic vinegar, sesame oil, and white vinegar, then topped with the warm, creamy white pasta. The intentional contrast between the hot pasta and the crunchy cold slaw is the heart of the dish.
Can I substitute a different cheese for the gouda?
Yes — the recipe notes that cheddar is a straightforward swap for gouda and will give the white sauce a slightly sharper, more pronounced flavor.
Can the pasta be made ahead of time?
Yes — the recipe notes the pasta can be prepared ahead and reheated gently before serving. Leftovers keep in an airtight container in the fridge for up to 2 days.
What an interesting combination of flavor and textures…sounds delicious :)