Savoy Cabbage Wholewheat Fusilli With Parsley and Garlic Breadcrumbs

Serves: 4
Takes: 35 mins

A delightfully crunchy and garlicy pasta. Savoy cabbage when cooked properly has an amazingly savoury flavour, which works well with this pasta. The breadcrumbs are amazing on their own and can go well with a variety of dishes.

When To Eat

This dish can be enjoyed year round, but we recommend eating from September to March to get the best cabbages.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Wholewheat Fusilli 200 g 0.326
Savoy Cabbage 1 Large Cabbage (or 750 g worth) 0.375
Garlic 4 Clove 0.023
Chilli Flakes 1 Tablespoon 0.011
Fennel Seeds 1 Teaspoon 0.004
Dijon Mustard 1 Tablespoon 0.037
Sage 15 g 0.012
White Crusty Bread 100 g 0.14
Parsley 20 g 0.016
Pine Nuts 30 g 0.043
Olive Oil 3 Tablespoon 0.211

This meal is around 89% less polluting than the average UK meal.

  • Eating this recipe will save around 2.64 CO2e per person.
  • That's equivalent to the emissions produced driving 21.80km in a modern car.


  1. Heat a dry frying pan over a high heat. Add the pine nuts and toast for 3 minutes until golden. Reserve.
  2. Chop the bread into rough pieces then finely chop 2 cloves of the garlic. Place the bread into an oven tray along with the chopped garlic, salt and pepper sprinkled over the top. Cover with 2 tablespoons of the olive oil and place in an 200˚c oven for 10 minutes until the bread is crisp and golden.
  3. Remove the bread from the oven and place the contents of the tray in a blender along with the parsley. Blend until the bread is a fine breadcrumb. Reserve for later.
  4. Place the pasta in a deep pan and cover with boiling water. Salt heavily and cook for around 10 minutes or until the pasta is aldente.
  5. Meanwhile, halve the savoy cabbage and slice lengthways into shreds. Heat the remaining olive oil in a large frying pan over a medium heat. Finely dice the remaining garlic and add to the pan along with the chilli flakes and fennel seeds. Fry for a minute then add the sage, chopped, and sliced cabbage to the pan along with 2 tablespoons of the pasta cooking water.
  6. Drain the pasta and pour into the cooked cabbage. Mix to combine well. Serve with the garlic crumb heaped over the pasta and topped with the toasted pine nuts.

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