Cook the pasta al dente (firm to the bite) according to the instructions on the packet, heat the red cabbage. In the meantime, peel the apples and cut them into slices. Divide the mozzarella into small pieces.
Let the oil get moderately hot in a large saucepan, sweat the apples in it, add the cream, mango chutney, mozzarella and all the spices, bring to the boil and simmer gently for 1 minute, stirring constantly. Fold in the drained pasta and red cabbage. If the dish has become too thick, add a little hot water and mix well. Salt lightly if necessary, depending on your taste.