Wholewheat pasta with cabbage, Gruyère and sage

18 Jan 2021
Wholewheat pasta with cabbage, Gruyère and sage

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


This recipe is a delicious winter warmer, inspired by the classic northern Italian dish, pizzoccheri. The original dish uses buckwheat pasta which is quite tricky to locate in the UK. So instead, I have substituted with wholewheat pasta.


Serves 2



200g dried wholewheat fusilli pasta

100g peeled potato, cut into 1cm dice

125g savoy, cabbage, tough core removed and cut into 1cm strips

40g butter

1 garlic clove, finely grated

60g Gruyère or Emmental, grated

25g Parmesan, grated

4 sage leaves, finely sliced

Black pepper



Bring a large pan of salted water to the boil.


Add your dried pasta and cook according to the instructions on the packet. 5 minutes before ready, throw in the potato and cabbage.


Bring back to the boil and cook for 5 minutes, until the pasta is al dente and the potatoes cooked.


Drain the pasta and vegetables in a colander, reserving some of the cooking water.


Allow the pan used to cook the pasta to dry. Then add the butter. Melt over a medium heat and add the garlic and sage. Allow to cook for 1-2 minutes, until the garlic has lost its rawness.


Throw back in the pasta, cabbage and potato and gently toss.


Sprinkle the cheeses over the top along with a good grind of black pepper.


Toss together gently, adding around 50ml of pasta cooking water for moisture.


Serve in bowls topped with more black pepper.

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