Pasta with green cabbage, leek and turmeric

Learn how to make this pasta with green cabbage, leek and turmeric for a tasty first course

Today we offer you a delicious and healthy pasta recipe that combines the autumn flavors of green cabbage and leek with a touch of exotic turmeric. This dish is a perfect combination of fresh ingredients and aromatic spices to create a balanced meal full of flavor. Get ready for pasta rich in color and flavor, perfect for your family evenings or as a surprise for your dinner guests. Follow us step by step to prepare our “Pasta with Green Cabbage, Leek and Turmeric” and delight your taste buds with this explosion of flavors

Ingredients for 4 people

  • 1 green cabbage
  • 1 leek (or half according to the taste and size of the leek – if you don’t like it, you can replace it with a classic onion)
  • A teaspoon or two of turmeric
  • Salt, oil and pepper

Pasta (the amount and type of your choice – the ones you see in the photo are whole wheat fusilli, I usually think 100 grams per person, which, among other things, does a lot with this type of seasoning)


Wash the leek well and cut it into a pan with a drop of oil, let it fry lightly and then add small pieces of green cabbage and a little water to ensure that it cooks sufficiently without sticking (this takes about 20 minutes, but the cooking time will depend a lot on , how to cut small pieces of cabbage). Only after turning off the heat, add the turmeric (and avoid cooking, it actually retains its properties better) and a pinch of pepper to ensure that this amazing spice is more easily absorbed by the body! Cook the pasta separately, drain it al dente and briefly fry it in a pan with cabbage. Plate and serve.

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