Pasta with tuscan cabbage

This recipe was shared by a customer & is DELICIOUS! The original recipe is without slivered almonds and mushrooms, so think of those as optional when making this dish.

Ingredients

• Half a bunch tuscan cabbage washed & roughly chopped
• Pasta of your choice
• 1 cup button mushrooms

• 3-4 cloves garlic, thinly sliced
• 1/4 cup slivered almonds
• 3 or 4 anchovies, chopped
• 1/2 tablespoon butter 
• Olive oil
• Extra olive oil ...just in case...

Method

1. Boil water for pasta. Add salt & olive oil to prevent pasta from clinging together.

2. When pasta is half way through cooking begin making 'tuscan sauce'

3. Heat a frying pan on a medium heat, then add butter & oil. Add garlic when butter has melted or oil has warmed through. When garlic begins to brown add mushrooms and cook until brown. At this stage you may need to add more oil

4. Toss in almonds and cook until slightly browned. Immediately after this add tuscan cabbage and anchovies. Mix in tuscan cabbage with other ingredients until wilted.

5. Drain pasta, then mix pasta & tuscan sauce together and serve immediately.

* I found parmesan cheese wasn't necessary as the dish has many strong flavours.

** Play around with this dish, adding more or less of each ingredient to YOUR taste.