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Creamy Cabbage Alfredo Pasta Recipe

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Creamy Cabbage Alfredo Pasta transforms simple cabbage into a silky sauce base, tossed with fettuccine for a comforting vegetarian twist on classic Alfredo. Ready in 25 minutes with pantry staples and fresh veggies.

Ingredients

Scale
  • 8 oz fettuccine or linguine pasta
  • 2 tbsp olive oil or butter
  • 4 cups shredded green cabbage (about 1/2 medium head)
  • 3 cloves garlic, minced
  • 1 cup vegetable broth or pasta water
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • Salt and black pepper to taste
  • 1/4 tsp nutmeg (optional)
  • Fresh parsley or basil, chopped
  • Optional: 1/2 cup peas or spinach

Instructions

  • 1. Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water, drain.
  • 2. Heat oil in large skillet over medium. Add shredded cabbage and garlic; sauté 5-7 minutes until cabbage wilts and softens, stirring occasionally.
  • 3. Pour in broth; simmer 3-4 minutes to reduce slightly. Stir in cream, Parmesan, nutmeg, salt, and pepper. Simmer 2 minutes until thickened.
  • 4. Add cooked pasta and reserved pasta water (as needed) to skillet. Toss to coat evenly. Fold in peas if using. Heat through 1 minute.
  • 5. Serve topped with extra Parmesan and fresh herbs.

Notes

  • Shred cabbage finely for quicker cooking and smoother sauce.
  • Use pasta water to adjust creaminess without diluting flavor.
  • For vegan: Swap cream for coconut milk and use nutritional yeast instead of Parmesan.

Nutrition

Keywords: creamy cabbage alfredo pasta, cabbage pasta recipe, vegetarian alfredo

Find it online: https://dishfoody.com/creamy-cabbage-alfredo-pasta-recipe/