This cabbage walnut pasta is a cozy, budget-friendly weeknight dinner that builds big flavor from simple ingredients. Sweet onions, charred cabbage, and plenty of garlic create a savory base for tender pasta, while walnuts add crunch and depth.
Cozy, comforting, and filling. This cabbage walnut pasta is a perfect midweek pantry dinner.
I love this pasta for how comforting and unfussy it is. The sweetness of the onions, the light char on the cabbage, and the bright herbiness of fresh parsley strike that perfect balance of earthy and fresh. It’s the kind of recipe that tastes much richer than the ingredient list suggests.
A pinch of brown sugar rounds out the edges, but the recipe works beautifully without it. It’s such a great pantry-forward dish you can throw together any night of the week.
How to make this cabbage walnut pasta
For this cabbage walnut pasta, you only need a few ingredients, making it perfect for a quick weeknight dinner.
What you need
- Onions: I use sweet onions, but any onion will work here. You can also make it with sliced leeks.
- Cabbage: Savoy, green cabbage, Napa cabbage, or even purple cabbage will work.
- Garlic: Adding lots of garlic adds a nice fragrance to the pasta. You can use garlic powder if you prefer not to mince garlic.
- Pasta: Any short pasta will work here. I’ve made this with rigatoni and farfalle in the past.
- Walnuts: Try this recipe with pecans or almonds if you don’t have walnuts.
- Brown sugar: A little brown sugar goes a long way with the cabbage. You can skip it if you like, but it is delicious!
- Fresh parsley: Parsley adds a nice herby brightness at the end. You can also add lemon juice if you like.
How to make it
Step 1: Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes under al dente. Reserve ½ cup of the cooking water and drain.
Step 2: Cook onions and cabbage:
While the pasta water heats, start the vegetables. Start with the onions, then layer in the cabbage. Finish with the garlic.
Step 3: Finish the pasta:
Once the garlic is fragrant, add minced parsley, chopped walnuts, brown sugar, cooked parsley, and a bit of paprika. Add half the pasta cooking water and cook for 3 to 4 minutes, or until the pasta is tender and glossy. Add more pasta water as needed.
Step 4: To serve:
Divide the pasta between bowls and garnish with more parsley if desired. Enjoy!
That’s it! You’ll have a comforting, filling pasta dinner on the table in no time.
FAQ
Can I use a different type of cabbage?
Yes! Savoy has great texture, but green, Napa, or purple cabbage all work well. You can also make this with chopped green kale or lacinato kale.
Do I have to add the brown sugar?
No. It softens the cabbage’s natural bitterness, but the pasta is still delicious without it.
What nuts are best?
Walnuts are classic with cabbage and onions, but pecans or almonds add great flavor and texture, too.
Can I make this gluten-free?
Absolutely! Just swap for your favorite gluten-free pasta and monitor the cook time closely.
Can I add protein?
Yes! Chickpeas, white beans, pancetta, or vegan sausage all pair beautifully with the sweet onions and cabbage.
How do I reheat leftovers?
Rewarm gently in a skillet with a splash of water or broth until the pasta loosens and becomes saucy again.
Cabbage Walnut Pasta
Ingredients
- 12 ounces rigatoni (or use farfalle or orecchiette)
- 2 tablespoons extra virgin olive oil (divided)
- 2 sweet onions (peeled and thinly sliced)
- 1½ pounds savoy cabbage (cored and roughly chopped)
- 6 cloves garlic (peeled and minced)
- ½ cup walnuts (pecans, or almonds, roughly chopped)
- 1 to 3 teaspoons brown sugar (optional, see Note 1)
- ⅓ cup parsley (loosely packed and minced; plus more for serving)
- Pinch of paprika
- Salt and pepper
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes under al dente. Reserve ½ cup of the cooking water, then drain the pasta.
Cook onions and cabbage:
- While waiting for the pasta water to boil, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the sliced onions and cook, turning occasionally, for 8 to 10 minutes, until softened. Season with salt.
- Add the remaining 1 tablespoon extra virgin olive oil and the chopped cabbage. Increase the heat to medium-high and cook, turning often, until the cabbage softens and begins to char around the edges, about 6 to 8 minutes. Stir frequently to keep the onions from burning. Add a generous pinch of salt and reduce the heat to medium-low.
Finish the cabbage:
- Taste and adjust the seasoning. Add the minced garlic and cook for 1 to 2 minutes, until fragrant.
- Add the walnuts, brown sugar, cooked pasta, minced parsley, and a pinch of paprika. Pour in half the pasta cooking water and toss to coat. Cook for 3 to 4 minutes, until the pasta is completely cooked and glossy. Add the remaining pasta water as needed. Taste and season.
To serve:
- Divide the pasta between bowls and garnish with additional parsley if you like. Enjoy!
Super easy weeknight meal. Followed recipe then added pickled jalapeños for garnish. Husband and sons loved it. Will make again.
Thank you! I’m so happy you enjoyed it!
I wasn’t sure about the brown sugar, but I trusted the recipe and so glad I did. The sweetness was really nice with the cabbage. Thank you for a great recipe, we’ll be coming back to it.