Creamy Red Cabbage Spaghetti | Italian Pasta with Toasted Walnuts

Slice or shred the red cabbage into thin strips. Finely crush the garlic cloves. Toast the walnut kernels in a dry pan for 2-3 minutes until fragrant, then roughly chop them and set aside for serving.

Heat 2 tablespoons of extra virgin olive oil in a deep pan, then add the crushed garlic and sliced red cabbage. Season with salt and pepper, then sauté over medium heat for 8-10 minutes until the cabbage softens.

Transfer the cooked red cabbage to a food processor or blender. Squeeze in the juice of the organic lemon (the citric acid gives the sauce a wonderful, vibrant magenta colour), add 1-2 ladles of hot pasta cooking water and another 2 tablespoons of olive oil, then blend into a completely smooth, creamy sauce.