Spaghetti with Savoy Cabbage Pesto (for 2)

RECIPE BY:  La Petite Casserole

This recipe is perfect for turning your leftover cabbage into a romantic Italian dinner-for-two. In less than half an hour you can have a meal on the table that will have you saying “deliziosa!”.

Serves 2


  • 1 package of GoGo Quinoa cauliflower spaghetti
  • 4-5 cups of savoy cabbage, finely chopped
  • 1/2 cup of pine nuts (or almonds)
  • A few basil leaves (3-5)
  • 3 cloves garlic (or more, to taste)
  • 1/3 cup of olive oil + more to serve
  • 1 tsp. of lemon zest
  • Salt, pepper


  1. Simmer cabbage, covered with a few tablespoons of water for 3-4 minutes or until cabbage is softened
  2. Drain the cabbage from any excess of water and let it cool down for about 10 minutes
  3. Blend it with the pine nuts, garlic, basil leaves and olive oil until you get a creamy texture (you can gradually add a few tbsp of olive oil to help the consistency if needed)
  4. Add in lemon zest, salt, a bit of freshly ground pepper
  5. Cook the spaghetti following the directions on the package, reserving 3-4 tablespoons of cooking water
  6. Add the cooking water to the pesto to make it creamier (optional)
  7. Season the spaghetti with creamy savoy cabbage pesto and bit of olive oil and serve immediately.