Creamy Rigatoni with Roasted Cabbage, Red Onion and Whipped Feta with Lemon, Dill and Walnut

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the green cabbage and red onion on a large sheet pan. Add 2 tablespoons olive oil, 2 whole peeled garlic cloves, 1/2 teaspoon salt, black pepper, and red pepper flakes if using. Toss well to coat.

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   2. Roast the cabbage, red onion, and garlic for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the cabbage is browned at the edges and the onion is tender and caramelized.

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   3. Meanwhile, bring a large pot of water to a boil. Add salt and cook the rigatoni according to the package until al dente, usually 10 to 12 minutes. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining.

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   4. In a blender or small food processor, combine the feta, Greek yogurt, the 2 roasted garlic cloves, Dijon mustard, lemon zest, 30 ml / 2 tbsp lemon juice, 1 tablespoon olive oil, and 60 ml / 1/4 cup pasta cooking water. Blend until smooth and creamy.

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   5. Taste the sauce and adjust with a pinch of salt if needed. Keep in mind that feta is already salty. Add half of the chopped dill to the sauce and pulse briefly to combine.

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   6. Return the drained rigatoni to the warm pot over low heat. Add the whipped feta sauce, roasted cabbage, and roasted red onion, then toss gently. Add more pasta cooking water little by little until the sauce becomes creamy and glossy.

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   7. Fold in the toasted walnuts, reserving a small portion for garnish. Toss one last time for 1 to 2 minutes over low heat so everything comes together without letting the sauce boil vigorously.

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   8. Serve immediately. Finish with the remaining fresh dill, the reserved walnuts, a light drizzle of olive oil, and a little extra lemon zest if desired.