Fresh Cavatelli Pasta with Sautéed Cabbage & Chestnut Breadcrumbs

Fresh Cavatelli Pasta

with Sautéed Cabbage & Chestnut Breadcrumbs

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!