Farfalle Pasta with Savoy Cabbage

Ingredients

• 200 g Farfalle pasta
• Salt
• 500 g Savoy cabbage (0.5 Savoy cabbage)
• 1 onion
• 1 tbsp Olive Oil
• 200 ml classic vegetable broth
• 0.5 Organic lemon
• 40 g Parmesan cheese
• 6 sprigs Thyme
• 100 ml soy cream
• Pepper

Instructions

1. 1.

   Cook the farfalle in plenty of boiling salted water according to package instructions until al dente.

2. 2.

   In the meantime, clean the Savoy cabbage, halve it lengthwise and cut out the core. Cut the quarters of cabbage diagonally into fine strips. Peel and dice the onion finely.

3. 3.

   Heat the oil in a non-stick pan, sauté the cabbage strips and diced onion over medium heat while stirring for 2-3 minutes. Add the vegetable broth, bring to a boil and simmer covered for about 5 minutes.

4. 4.

   In the meantime, wash the half lemon with hot water and dry it, then zest it finely and squeeze the juice. Add the juice and zest to the Savoy cabbage.

5. 5.

   Grate the Parmesan cheese finely. Wash, shake dry and pluck the leaves from the thyme.

6. 6.

   Pour the farfalle into a sieve, reserving about 50 ml of the cooking water. Mix the cooking water and farfalle with the Savoy cabbage vegetables.

7. 7.

   Stir in the Parmesan cheese, thyme and soy cream and season with salt and pepper.