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Creamy lemon casarecce with radicchio and cabbage recipe
Creamy lemon casarecce with radicchio and cabbage recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and creamy lemon pasta with radicchio and cabbage, gluten-free and vegetarian. Ready in 25 minutes.
Ingredients:
  • 250g pkt Chickpea Casarecce
  • 250g cream cheese, chopped
  • 125ml (1/2 cup) warm water
  • 10.60 gm fresh lemon juice
  • 20.00 ml chopped fresh rosemary leaves
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 1 small head radicchio, leaves torn
  • 500.00 ml shredded savoy cabbage (about 1/4 cabbage)
  • 150g (1 cup) frozen peas
  • 25g (1/3 cup) coarsely grated parmesan (or vegetarian hard cheese)
  • Parmesan (or vegetarian hard cheese), to serve
  • Lemon wedges, to serve
Instructions:
  • Boil pasta in a large saucepan of water according to package instructions until al dente. Drain and set aside in a colander.
  • Combine cream cheese, water, lemon juice, and fresh rosemary in a pan. Cook, stirring occasionally, until smooth and well seasoned, for about 5 minutes.
  • Heat oil in a large non-stick frying pan over high heat. Saute garlic and chili for 1 minute until fragrant. Add radicchio and cabbage, then cook over low heat for 5 minutes until softened, stirring frequently.
  • Combine pasta, cream cheese mixture, peas, and parmesan in a frying pan. Cook, stirring, until thickened for 2-3 minutes. Serve with extra parmesan and lemon wedges.

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