A lovely pairing of savoy cabbage and mushrooms in a rustic, sustainable dish.
Ingredients for 4 portions
- Penne pasta 320 g
- Savoy cabbage 300 g
- Mushrooms 150 g
- Bacon 80 g
- Garlic cloves 2
- Extra virgin olive oil 2 tbsp (20 g)
- Chili 1
- Rosemary
- Salt to taste
- Black pepper to taste
Preparation
Wash and dice the savoy cabbage.
Clean and slice the mushrooms.
Bring water to boil and add the savoy cabbage.
Cook for around ten minutes, add the penne and cook for the time shown on the packet.
In the meantime, cut the bacon into strips.
Fry the chili, rosemary and garlic in the olive oil and toss in the mushrooms.
After a few minutes, remove the mushrooms and set aside. Add the bacon and remove the rosemary.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.