Creamy Red Cabbage Pasta

1. 1

   In a medium, microwave-safe bowl, combine the onion, garlic, and water. Season with salt and pepper to taste and cover tightly with plastic wrap or covering. Microwave for about 10 minutes.

2. 2

   Pour the mixture into a blender or food processor and blend until smooth. Season with salt and pepper, to taste, if needed.

3. 3

   Heat a large skillet under medium high heat and add the onion-garlic puree, cabbage, and tomatoes.

4. 4

   Cook pasta in a large pot of boiling water, according to package directions for al dente. Drain and set aside.

5. 5

   In a small bowl, whisk the heavy cream with the cornstarch until completely dissolved.

6. 6

   Add the cornstarch mixture to the onion-garlic in the skillet. Raise heat to high and bring to a boil, whisking constantly. Reduce heat to low and simmer for about 1 minute, or until slightly thickened.

7. 7

   Add the Parmesan cheese and nutmeg to the sauce. Whisk until cheese is melted. Season with salt and pepper, to taste.

8. 8

   Add noodles to mixture and toss well. Serve right away!

* Per serving · 4 servings · Values may vary.