Velvety Parmesan sauce, caramelized cabbage and fettuccine come together for a quick, satisfying vegetarian main.
# What You Need:
→ Pasta and Vegetables
01 - 12 oz fettuccine (dry)
02 - about 5 cups finely shredded green cabbage (approximately 14 oz)
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmigiano-Reggiano (about 3.5 oz)
07 - 1/4 cup cream cheese, softened (about 2 oz)
08 - 1/2 teaspoon fine salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - pinch freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - additional grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of generously salted water to a rapid boil. Add the fettuccine and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - Warm a large, deep skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until tender and beginning to caramelize, about 6 to 8 minutes.
04 - Reduce heat to low and pour in the heavy cream. Add the softened cream cheese and stir until the cheese melts and the liquid becomes a smooth sauce.
05 - Incorporate the grated Parmesan, salt, black pepper, and nutmeg. Simmer gently for 2 to 3 minutes, stirring, until the sauce slightly thickens and the cheese is fully integrated.
06 - Add the drained fettuccine to the skillet and toss to coat evenly. If the sauce is too tight, loosen it with reserved pasta water a splash at a time until you reach the desired silkiness.
07 - Taste and adjust seasoning as needed. Transfer to warmed plates or a serving bowl and finish with chopped parsley and extra grated Parmesan. Serve immediately.
