New Serving...WINTER COMFORT

Cooler weather calls for warm and flavorful pastas and sandwiches along with platters of satisfying seasonal salads. Staying in has never tasted so good.

CREAMY MISO PASTA WITH WALNUTS AND ROASTED CABBAGE V Active 35 min. | Total 35 min.

10 oz whole-grain spaghetti (we used Barilla)

1 small red cabbage (about 2 lbs), cored and thinly sliced lengthwise

31⁄2 Tbsp olive oil, divided

Kosher salt and pepper

2 tsp rice vinegar

½ cup walnuts, chopped

1 medium onion, thinly sliced

2 cloves garlic, finely chopped

½ cup low-sodium vegetable broth

½ cup heavy cream

1⁄4 cup red miso

1⁄4 cup finely grated Parmesan cheese, plus more for serving

½ cup flat-leaf parsley leaves, chopped

1. Arrange racks in upper and lower thirds of oven and heat oven to 450°F. Cook pasta per pkg. directions. Reserve 1 cup cooking water, then drain pasta.

2. Meanwhile, divide cabbage between 2 rimmed baking sheets. Toss cabbage on each sheet with 1 Tbsp oil and 1/4 tsp each salt and pepper, then spread in even layer. Roast, rotating pans and swapping positions on racks halfway through, until tender, shriveled and charred in spots, 19 to 22 min. Toss with rice vinegar.

3. While cabbage roasts, heat ½ Tbsp oil in large high-sided skillet on medium. Add walnuts and ½ tsp salt and cook, tossing occasionally, until fragrant and golden brown, 3 to 4 min. Transfer walnuts to small bowl.

4. Reduce heat to medium-low and add remaining Tbsp oil to skillet. Add onion, season with 1/4 tsp each salt and pepper and cook, stirring occasionally, until tender and beginning to turn golden brown, 6 to 9 min. Add garlic and cook, stirring, 1 min.