Make this vegetarian linguine recipe with Savoy cabbage, then try our linguine alle vongole, vegan sweet potato linguine and spicy prawn linguine.


  • 500g linguine
  • 2 tbsp olive oil
  • 1 bulb garlic, cloves peeled and thinly sliced
  • 1 large head savoy cabbage, shredded, tough stalks discarded
  • 150g pitted black (such as Kalamata) or mixed olives, roughly chopped
  • 2-3 tbsp pul biber (aleppo pepper), (see additional information)
  • 2 lemons, juice of 1 and zest of 2
  • 400g feta


  • STEP 1

    Cook the linguine in a large pan of boiling salted water following pack instructions.

  • STEP 2

    Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.

  • STEP 3

    Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the pul biter and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.

Try one of our other linguine recipes here...

Prawn Linguine Recipe with ’Nduja

Pul biber, or aleppo pepper, is a coarsely ground Turkish or Syrian paprika. It is available from Middle Eastern supermarkets and on


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