Caramelized Cabbage, Mushroom, and Walnut Pasta
Let's talk about resistant starch. I have good news: if you have been declining to eat pasta or potatoes due to their high carbohydrate load that spikes your glucose levels. There is a way to hack that spike. Simply cook pasta or potatoes, cool them thoroughly, then reheat them, creating resistant starch that doesn't spike glucose. I developed this pasta recipe to do just that. The added benefit is that it gives the pasta a much better texture! Brilliant! Cumin seeds and matsutake mushrooms' have a slightly savory cinnamon flavor and pair well together.
8 servings
INGREDIENTS:
½ pound spaghetti pasta
2 cups cold filtered water
1 tablespoon extra virgin olive oil + 2 tablespoons, divided
½ teaspoon sea salt
1 ½ tablespoons butter
4 to 6 ounces fresh matsutake or crimini mushrooms, thinly sliced
1 teaspoons cumin seeds
1 cup leeks, chopped
1 pound savoy or green cabbage, thinly sliced
½ teaspoon garlic, minced
1cup filtered water
2 ounces pecorino, grated + more for serving
1 teaspoon coarsely ground black pepper
2 tablespoons fresh lemon juice
¼ cup walnuts, coarsely chopped, toasted
DIRECTIONS:
1. The hack: To a skillet (that snuggly fits the spaghetti), add the pasta, two cups water, one tablespoon of olive oil, and salt. Place it over a burner set to medium-high heat when it starts to simmer and steam; after about two to three minutes, stir the pasta occasionally until it comes to a boil. Cook and stir until al dente, about ten minutes. *See note. Little or no water will remain in the skillet. Place in a bowl and refrigerate until cold, about two to three hours, or overnight.
2. Heat the olive oil in a large Dutch oven pot over medium heat; when the oil shimmers, add the mushrooms and toss until lightly browned. Remove the mushrooms from the pan and reserve. Add the butter; when it melts, add the cumin seeds and sizzle for fifteen seconds. Add the leeks, cabbage, garlic, and one-half teaspoon salt. Stir until wilted, about four to six minutes. Reduce the heat to medium-low and cover with a lid. Cook for ten minutes without stirring. Check every few minutes to make sure the bottom is not burning. Give a stir if needed. The mixture will become jamy at this point.
3. Remove the lid and stir in the cold spaghetti, one cup of water, pecorino, black pepper, and lemon juice. Taste, Think, Transform with salt and pepper. Serve topped with walnuts and more cheese to taste.
4. *Note: Al dente means firm to the bite in Italian. Put one piece of pasta between your teeth and bite down. It should have a springy, chewy texture. If you break one spaghetti strand and look at it, the center will have a small white center surrounded by a cloudy outside. This is al dente!
Caramelized Cabbage, Mushroom, and Walnut Pasta
Ingredients
- ½ pound spaghetti pasta
- 2 cups cold filtered water
- 1 tablespoon extra virgin olive oil + 2 tablespoons, divided
- ½ teaspoon sea salt
- 1 ½ tablespoons butter
- 4 to 6 ounces fresh matsutake or crimini mushrooms, thinly sliced
- 1 teaspoons cumin seeds
- 1 cup leeks, chopped
- 1 pound savoy or green cabbage, thinly sliced
- ½ teaspoon garlic, minced
- 1cup filtered water
- 2 ounces pecorino, grated + more for serving
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup walnuts, coarsely chopped, toasted
Instructions
- 1. The hack: To a skillet (that snuggly fits the spaghetti), add the pasta, two cups water, one tablespoon of olive oil, and salt. Place it over a burner set to medium-high heat when it starts to simmer and steam; after about two to three minutes, stir the pasta occasionally until it comes to a boil. Cook and stir until al dente, about ten minutes. *See note. Little or no water will remain in the skillet. Place in a bowl and refrigerate until cold, about two to three hours, or overnight.
- 2. Heat the olive oil in a large Dutch oven pot over medium heat; when the oil shimmers, add the mushrooms and toss until lightly browned. Remove the mushrooms from the pan and reserve. Add the butter; when it melts, add the cumin seeds and sizzle for fifteen seconds. Add the leeks, cabbage, garlic, and one-half teaspoon salt. Stir until wilted, about four to six minutes. Reduce the heat to medium-low and cover with a lid. Cook for ten minutes without stirring. Check every few minutes to make sure the bottom is not burning. Give a stir if needed. The mixture will become jamy at this point.
- 3. Remove the lid and stir in the cold spaghetti, one cup of water, pecorino, black pepper, and lemon juice. Taste, Think, Transform with salt and pepper. Serve topped with walnuts and more cheese to taste.
- 4. *Note: Al dente means firm to the bite in Italian. Put one piece of pasta between your teeth and bite down. It should have a springy, chewy texture. If you break one spaghetti strand and look at it, the center will have a small white center surrounded by a cloudy outside. This is al dente!
Nutrition Facts
Calories
218.35Fat (grams)
8.79 gSat. Fat (grams)
3.12 gCarbs (grams)
28.16 gFiber (grams)
2.99 gNet carbs
25.18 gSugar (grams)
3.56 gProtein (grams)
7.97 gSodium (milligrams)
267.55 mgCholesterol (grams)
13.01 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.