Irish Pasta with Monique’s marvelous sauce and cabbage

In my search for Irish Pasta there were a lot of pasta and cabbage dishes.  They call it total comfort food, perfect for a cold day.   We always like to tweak a recipe to put our Al Dente spin on it.  I was inspired to create this dish with an Irish and superfood rich theme.  It follows the super foods category starting with the nutrients in the BonaChia pasta and then adding to the count cruciferous vegetables, and tomato.  We simplified it by using Monique’s  sauce and wilted cabbage and onions.  There’s no need to add extra garlic, basically the garlic is in the sauce.  I used BonaChia spinach fettuccine for this time of year, because we’re loving all things green this March.  Try it and let us know what you think.  I think it’s a beautiful plate of Irish pasta!

Irish Pasta with Monique’s marvelous sauce and cabbage

1 package Al Dente Pasta, any cut or flavor

1 small cabbage, cored, quatered, and sliced thin

1 small onion, cut in half, and sliced thin

1 Tbsp olive oil

1 jar Monique’s rustic Roasted Garlic sauce

a little pasta cooking water (about a 1/4 cup)

a little red chile flakes

In a large saute pan start the olive oil on medium heat and add cabbage and onion to saute.  This takes a bit of time for the cabbage to wilt down.

Start the pasta water to boil, and add a little boiling water to the cabbage to steam.  Season cabbage to taste with salt and pepper, and add a little red chile flakes if desired.  Add pasta sauce and stir to combine.  Cook pasta as package directs just three minutes.  Top with parmesan cheese if desired, garnish with chopped parsley if you wish.

In my search for Irish Pasta there were a lot of pasta and cabbage dishes.  They call it total comfort food, perfect for a cold day.   We always like to tweak a recipe to put our Al Dente spin on it.  I was inspired to create this dish with an Irish and superfood rich theme.  It follows the super foods category starting with the nutrients in the BonaChia pasta and then adding to the count cruciferous vegetables, and tomato.  We simplified it by using Monique’s  sauce and wilted cabbage and onions.  There’s no need to add extra garlic, basically the garlic is in the sauce.  I used BonaChia spinach fettuccine for this time of year, because we’re loving all things green this March.  Try it and let us know what you think.  I think it’s a beautiful plate of Irish pasta!

Irish Pasta with Monique’s marvelous sauce and cabbage

1 package Al Dente Pasta, any cut or flavor

1 small cabbage, cored, quatered, and sliced thin

1 small onion, cut in half, and sliced thin

1 Tbsp olive oil

1 jar Monique’s rustic Roasted Garlic sauce

a little pasta cooking water (about a 1/4 cup)

a little red chile flakes

In a large saute pan start the olive oil on medium heat and add cabbage and onion to saute.  This takes a bit of time for the cabbage to wilt down.

Start the pasta water to boil, and add a little boiling water to the cabbage to steam.  Season cabbage to taste with salt and pepper, and add a little red chile flakes if desired.  Add pasta sauce and stir to combine.  Cook pasta as package directs just three minutes.  Top with parmesan cheese if desired, garnish with chopped parsley if you wish.