Fresh Cavatelli Pasta with Sautéed Cabbage & Chestnut Breadcrumbs

Fresh Cavatelli Pasta

with Sautéed Cabbage & Chestnut Breadcrumbs

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Cavatelli gets its name from the “little hollow” at the center of this curled pasta: a perfect vehicle for sumptuous sauces. For tonight’s seasonal pasta dish, fresh cavatelli infused with the subtle flavor of pumpkin partners with tender sautéed cabbage—all wrapped up in a bit of delicately sweet mascarpone cheese. For a sophisticated garnish with a bit of crunch, we’re toasting panko breadcrumbs with rich, sweet chestnuts.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the chestnuts. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic.

Make the chestnut breadcrumbs:
2 Make the chestnut breadcrumbs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the chestnuts and cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the breadcrumbs and toast, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Cook the cabbage:
3 Cook the cabbage:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Season with salt and pepper.

Cook the pasta:
4 Cook the pasta:

While the cabbage cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

Add the cooked pasta and ¾ of the reserved pasta cooking water to the pan. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. Add the mascarpone cheese; cook, stirring constantly, 30 seconds to 1 minute, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the chestnut breadcrumbs and Parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the chestnuts. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic.

2 Make the chestnut breadcrumbs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the chestnuts and cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the breadcrumbs and toast, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Make the chestnut breadcrumbs:
Cook the cabbage:
3 Cook the cabbage:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Season with salt and pepper.

4 Cook the pasta:

While the cabbage cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

Add the cooked pasta and ¾ of the reserved pasta cooking water to the pan. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. Add the mascarpone cheese; cook, stirring constantly, 30 seconds to 1 minute, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the chestnut breadcrumbs and Parmesan cheese. Enjoy!

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