Savoy, chestnut & herb pasta

Savoy cabbage is so versatile and I love embracing it in all sorts of recipes. It’s also incredibly budget-friendly. I have fond memories of collecting fresh chestnuts in the grounds of Dartington Hall to cook with when I was the sole chef, server and pot washer at High Cross House, a stunning example of 1930’s architecture and once home to the estate archive with a café on the top floor, now sadly fallen into disrepair. I still collect fresh ones, but always have a ready-cooked pack in the cupboard, for speedy meals. This dish is so simple to make and is as balanced and nourishing as it is delicious.

THE SECRET INGREDIENT:
Chestnuts: They bring a unique combination of protein, fibre, and essential micronutrients that elevate both nutritional value and flavour. I love all types of nuts, but chestnuts are slightly lower in fat and richer in complex carbohydrates, providing a slow-releasing energy source that complements the fibre-packed wholemeal pasta and Savoy cabbage, supporting digestion and sustained satiety. Their natural sweetness enhances the earthy depth of rosemary and sage, while their magnesium, vitamin C, and B vitamins work in synergy with the lemon’s antioxidants to support immunity and overall vitality.

Serves: 2

Ingredients

2 tbsp olive oil

180g pack of cooked chestnuts

6 medium sage leaves

2 medium onions, thinly sliced

1 sprig of rosemary, leaves stripped off the stem and roughly chopped

1 tsp balsamic glaze or vinegar

125g wholemeal pasta

2 good handfuls shredded Savoy cabbage

50g cream cheese

1 lemon - finely zest a little to use as a garnish

Salt and pepper to season

Method:

Put a large saucepan of lightly salted water on to boil.

In another, heavy-based saucepan, heat 1 tbsp of the oil and fry the chestnuts and sage until both are sizzling. Transfer to a plate or bowl and set aside.

In the same pan, warm the remaining oil and gently fry the onions and rosemary with a pinch of salt for 20 minutes, stirring often to prevent them from colouring. 5 minutes before the end, stir in 1 tsp of balsamic glaze or vinegar (glaze is slightly thicker and sweeter than vinegar, but both work).

About 5 minutes or so before the onions are cooked, boil the pasta in a large saucepan of lightly salted boiling water, according to the pack instruction time. When cooked, drain, reserving a little of the cooking water.

Stir the cabbage into the onions and cook for 2-3 minutes, until the cabbage is lightly wilted.

Add the cooked pasta, chestnuts, cream cheese, approximately 1 tbsp of lemon juice and toss it all together, adding some reserved pasta cooking water to loosen it to your liking.

Season, add more lemon juice to taste and serve with a little lemon zest to garnish.

Notes:

This recipe features Savoy, but any greens will do - kale, other cabbage, chard or spinach. Even watercress or those packs of mixed salad leaves lurking in the fridge can be added - I am all for not wasting those!

Cream cheese comes in many forms; I use an organic one (Sainsbury’s do a So Organic full-fat soft cheese that is readily available) as it only has the cow’s milk in it and doesn’t have any ultra-processed extras in it like some other brands do. You can add a little more if you like an extra creamy sauce, but I find adding the lemon and pasta water works well. You could use a little crème fraîche instead, if you can’t find a good cream cheese.

I like to use a wholemeal pasta over white for better blood sugar balance, but also love using different varieties; spelt, buckwheat (which is gluten-free) and some lentil or pea pastas are great for extra protein content.

 Nutritional breakdown per serving*:

Protein - 16g

Fibre - 15g

Healthy fats - 14g (total fats 24g)

Calories - 697 kCal

*Information may vary slightly if using different nutritional calculators.