Creamy Fusilloni with Roasted Cabbage, Sweet Garlic and Aged Cheddar with Wholegrain Mustard and Pecans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green cabbage on a baking tray, add 2 tablespoons olive oil, 1 teaspoon salt, and the black pepper. Toss well. Loosely wrap the head of garlic with a piece of foil, drizzle with a little of the remaining olive oil, and place it on the same tray. Roast for 25 minutes, stirring the cabbage halfway through, until the edges are browned and the garlic is very tender.

2. 2

   While the vegetables roast, toast the pecans in a large skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   Bring a large pot of salted water to a boil. Cook the fusilloni according to the package until al dente, usually 10 to 12 minutes. Before draining, reserve 1 cup / 240 ml of the pasta cooking water.

4. 4

   In the same large skillet, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until translucent and soft. Stir in the thyme leaves and cook 30 seconds more.

5. 5

   Squeeze the roasted garlic cloves out of their skins and add them to the skillet with the shallot. Add the heavy cream and wholegrain mustard, stirring until smooth. Cook over low heat for 2 minutes without letting it boil vigorously.

6. 6

   Add the grated aged cheddar gradually, stirring until melted. Mix in 1/2 cup / 120 ml of the reserved pasta water to adjust the texture. Taste and add the remaining salt if needed.

7. 7

   Add the roasted cabbage to the sauce and toss gently to coat. Add the drained fusilloni and stir for 1 to 2 minutes, adding more pasta water if you want a looser sauce.

8. 8

   Serve the pasta hot and scatter the toasted pecans over the top. Finish with a few extra thyme leaves if desired.

9. 9

   If you need to keep the pasta warm before serving, do so over very low heat for no more than 1 minute and add a small splash of extra pasta water to keep it creamy.