Spaghetti with Chinese cabbage and saffron

Spaghetti with Chinese cabbage and saffron

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 523 kcal
, Fat: 15 g
, Carbohydrate: 78 g
, Protein: 16 g

A simple but slightly different plate of pasta. With Chinese cabbage and sun-dried tomatoes. The sweet Italian cream cheese mascarpone lends the dish a wonderful creaminess, and the saffron adds a special flavour. And best of all: it only takes 20 minutes to prepare.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g spaghetti
salted water, boiling


1 tbsp olive oil
300 g Chinese cabbage, cut into thin slices
120 g dried tomatoes in oil, drained, cut into strips
3 tbsp Mascarpone
2 tbsp single cream
1 sachet saffron
salt and pepper to taste
2 tbsp flat-leaf parsley, finely chopped
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How it's done


Cook the spaghetti in salted water until al dente, drain.


Heat the oil in the same pan. Add the Chinese cabbage and tomatoes, cook for approx. 3 mins. Stir in the mascarpone, cream and saffron, season. Return the spaghetti to the pan, mix with the sauce and heat. Plate up the spaghetti, sprinkle with parsley.

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