Caraway Cabbage Pasta with Golden Mushrooms

• 250 gchestnut mushrooms, halved or quartered if large
• 10 mlrapeseed oil
• Fine salt, to taste
• Black pepper, to taste
• 150 gdried macaroni
• 250 gwhite cabbage, finely shredded
• 100 gonion, finely sliced
• 20 gbutter
• 1 gcaraway seeds, lightly crushed
• 120 gfrozen peas
• 50 gsoured cream
• 60 mlwater, plus reserved pasta water as needed

Method

1. 1Heat a wide frying pan over a medium heat and melt the butter. Add the onion with a pinch of salt and cook for 4 minutes until softened. Stir in the cabbage and caraway seeds, then cook for 3 minutes, turning the cabbage through the butter.
2. 2Add the 60 ml water, cover and turn the heat to medium-low. Cook for 6 minutes until the cabbage begins to soften. Remove the lid and cook for another 5–7 minutes, stirring occasionally, until tender with a few sweet golden edges. Lower the heat if the onion starts to darken before the cabbage softens.
3. 3Meanwhile, heat a 5–6 litre air fryer to 190°C for about 3 minutes. Toss the mushrooms with the rapeseed oil and a little black pepper, then spread in the basket with room for air to move around them. Air-fry for 12–15 minutes, shaking halfway, until browned at the edges and their surface moisture has dried. If the basket is crowded, use two batches and add 15 minutes to the total.
4. 4While the cabbage and mushrooms cook, bring a saucepan of lightly salted water to the boil. Cook the macaroni according to the packet until just tender with a little bite, adding the peas for the final 3 minutes. Before draining, scoop out a mugful of the starchy cooking water.
5. 5Take the cabbage pan off the heat. Stir in the soured cream and 2 tablespoons of the reserved pasta water, then fold in the drained pasta and peas. Add more pasta water a spoonful at a time until the sauce lightly coats the pasta; it should be glossy rather than dry or soupy. Taste and add salt or black pepper as needed.
6. 6Divide the cabbage pasta between two shallow bowls. Tumble the hot mushrooms loosely over the top and spoon over any buttery sauce left in the pan. Serve straight away.

Per serving

kcal

561

protein

18.9g

fibre

10.4g

carbs

77.7g

fat

19.6g