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Packing and Pasta!

In just 5 weeks we will be moving back up to Canada. Trying to juggle 3 kids and 9 years worth of stuff is hectic to say the least. I seem to manage a good breakfast, and a healthy lunch but come suppertime it seems I keep running out of time and having to whip something up in a hurry. A quick soup, a quick veg and a very quick pasta!  Here is a full proof recipe that has become our staple a couple of nights a week. Enjoy!

Quick Pasta

1/4 Cup olive oil

1 Small onion, diced

2 Cloves garlic, minced

Big pinch of dried rosemary

1 medium head of cabbage, diced

1/2 Cup spring or filtered water

1/2 Cup mirin

1 lb Spaghetti

Sea salt to taste

In a large cast iron pan, heat the oil and saute the onion and garlic until golden. Add the rosemary and cabbage and sea salt. Mix well and saute for 5 minutes. Add the water and mirin , cover, and let simmer for 15 minutes or until cabbage is tender.

Cook the spaghetti according to directions. Drain and place in a large serving bowl. Pour the cabbage mixture over the pasta. Mix well and serve.

Tons of variations!!

Add soy sausage!

Make with a mixture of onions instead of cabbage!

Switch Olive oil with sesame oil! Rosemary with parsley or sage!Spaghetti with penne or udon noodles!

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