Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
Cabbage Walnut Pasta is a quick, healthy, and better-than-takeout dinner ready in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy cabbage. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Three Bean Salad and Irish Cheddar Cheese Spinach Tart.
Why This Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout Is Pure Comfort
- Perfectly crispy cabbage in every bite
- Ready in just 20 minutes
- Packed with flavor and nutrients
- Better than takeout and healthier too
What You'll Need for Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cabbage
- Walnut
- Pasta
- Garlic
- Olive Oil
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Juice
- Parmesan Cheese
- Optional: Fresh Parsley
- Optional: Crushed Red Pepper
- Optional: Grated Parmesan
📝 Ingredient Notes
- Cabbage: Use green or savoy cabbage for the best texture.
- Walnut: Toasted walnuts add a nice crunch. You can substitute with pecans or almonds.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly crispy cabbage. → See on Amazon
- Box Grater — Easily shred cabbage for even cooking. → See on Amazon
How to Make Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
- Prepare cabbage: Thinly slice or shred half a head of cabbage. You should have about 4 cups.
- Cook pasta: Cook 8 oz of pasta according to package instructions. Reserve 1 cup of pasta water.
- Toast walnuts: Toast 1/2 cup of walnuts in a dry pan over medium heat until fragrant. Set aside.
- Cook cabbage: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add cabbage, salt, and pepper. Cook, stirring occasionally, until cabbage is crispy and golden, about 10 minutes.
- Finish pasta: Add cooked pasta, 1/2 cup of reserved pasta water, minced garlic, red pepper flakes, and lemon juice to the skillet. Toss to combine. Add more pasta water if needed. Cook for another 2 minutes.
- Serve: Transfer to serving plates, top with toasted walnuts, fresh parsley, and grated Parmesan. Serve immediately.
Cook's Tips for Perfect Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
- Common mistake and fix: Don't overcook the cabbage. It should be crispy, not mushy. If it's not crispy, cook it a bit longer.
- Pro tip: Use a stainless steel skillet for even heat distribution and better browning.
- Pro tip: Reserve pasta water to help combine the flavors and adjust the sauce consistency.
Storing & Reheating Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the cabbage and toast the walnuts ahead of time. Store separately in the fridge.
Freezing Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: You can substitute the walnuts with pecans or almonds.
- Make-ahead: Prepare the cabbage and toast the walnuts ahead of time. Store separately in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cabbage is not crisping, try cooking it longer or at a higher heat.
Want to level up this recipe?
Stainless Steel Skillet — Even heat distribution for perfectly crispy cabbage. Pays for itself vs takeout. → Check price on Amazon
Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout
Ingredients
Main Ingredients
- Cabbage
- Walnut
- Pasta
- Garlic
- Olive Oil
Seasonings
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Juice
- Parmesan Cheese
Optional Toppings
- Fresh Parsley
- Crushed Red Pepper
- Grated Parmesan
Instructions
- Prepare cabbage: Thinly slice or shred half a head of cabbage. You should have about 4 cups.
- Cook pasta: Cook 8 oz of pasta according to package instructions. Reserve 1 cup of pasta water.
- Toast walnuts: Toast 1/2 cup of walnuts in a dry pan over medium heat until fragrant. Set aside.
- Cook cabbage: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add cabbage, salt, and pepper. Cook, stirring occasionally, until cabbage is crispy and golden, about 10 minutes.
- Finish pasta: Add cooked pasta, 1/2 cup of reserved pasta water, minced garlic, red pepper flakes, and lemon juice to the skillet. Toss to combine. Add more pasta water if needed. Cook for another 2 minutes.
- Serve: Transfer to serving plates, top with toasted walnuts, fresh parsley, and grated Parmesan. Serve immediately.
Notes
- Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: You can substitute the walnuts with pecans or almonds.
- Make-ahead: Prepare the cabbage and toast the walnuts ahead of time. Store separately in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cabbage is not crisping, try cooking it longer or at a higher heat.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can prepare the cabbage and toast the walnuts ahead of time. Store separately in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 20g
- Carbs: 55g
- Fiber: 8g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 5mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout FAQs
Yes, you can prepare the cabbage and toast the walnuts ahead of time. Store separately in the fridge. However, the pasta is best served fresh.
Overcooking the cabbage or not using enough heat can make it soggy. Try cooking it longer or at a higher heat.
Yes, you can cook the cabbage in the air fryer at 375°F for 10-15 minutes, then toss with the cooked pasta and other ingredients.
Pecans or almonds make a good substitute for walnuts.
Yes, this recipe can be easily doubled or halved to serve more or fewer people.
A Warm Final Note
I can’t wait for you to try Cabbage Walnut Pasta: Quick, Healthy, and Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
