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Buckwheat Pasta with Cabbage, Potatoes, and Cheese Sauce

A recipe from the Good Food collection.


Buckwheat Pasta with Cabbage, Potatoes, and Cheese Sauce
Buckwheat Pasta with Cabbage, Potatoes, and Cheese Sauce
¾ lb. Savoy cabbage, roughly chopped
6 oz. potatoes, cut into ¾ inch cubes
1 lb. buckwheat pasta (pizzoccheri)
4 tablespoons extra-virgin olive oil
1 small bunch sage, finely chopped
2 garlic cloves, finely chopped
2⅓ cups mixed cheeses (such as mascarpone, fontina, Taleggio, and Gorgonzola)
grated Parmesan cheese, to serve 


  1. Bring a large saucepan of salted water to a boil. Add the cabbage, potatoes, and the pasta and cook for 3–5 minutes or until the pasta and vegetables are cooked through. Drain, reserving about a cup of the cooking water.
  2. Dry the saucepan, then add the olive oil and gently cook the sage and garlic for 1 minute. Add the mixed cheeses to the saucepan. Mix briefly, then add the pasta, cabbage, and potatoes. Season with salt and pepper.
  3. Remove the saucepan from the heat and gently stir the mixture together, adding some of the reserved pasta water to loosen it up a little if necessary. Serve with Parmesan sprinkled over the top.

Note: Buckwheat pasta is called Pizzoccheri in Italy. This type of pasta is popular in Valtellina, near the Swiss border, and is traditionally served with potatoes, cabbage, and cheese.

Main ingredient:
Potato, Cabbage, Pasta
Lunch, Dinner


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