Pasta With Creamy Cabbage Sauce

I love cabbage so much that I asked my jewelry-designer friend to make me a cabbage charm. Vegan-boy on the other has a lot of attitude about cooked cabbage. I must to caramelize the shit out of the cabbage and mix it with pasta in order to seduce that boy.

Everyone l o v e s my easy, cheesy cashew-based sauce. I would say it’s a low-budget sauce, though cashews aren’t so cheap and shouldn’t be cheap (Harvesting and handling cashews is a pain and exposes workers to chemicals). Here in Los Angeles, a pound of cashews costs about $7.99. However, you only need ½ cup for this recipe.

I use a whole head of cabbage, but if you have any leftover, here are some dishes you can make: roasted cabbage with tahini, cabbage frittata, cabbage bread

Pasta With Creamy Cabbage Sauce

Creamy and comforting like real dairy sauce minus the side effects of dairy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Dish
Cuisine: East European, Gluten-Free, Healthy, Vegan
Diet: Vegan
Keyword: Gluten-Free, Plant-Based
Servings: 4 people
Author: Shelly
Cost: $6

Ingredients

  • ½ cup raw cashew
  • ½ large cabbage
  • 1 large onion
  • Olive oil
  • Salt
  • Black pepper
  • Pinch of nutmeg
  • 1 pack pasta or gluten-free pasta

Instructions

  • Soak the cashews in boiling water (if you’re using a hand blender then put them in a big mag or jar). Set aside.
  • Slice the cabbage and onion on the thin side. Put a large skillet or over high heat . Pour about ¼ cup of olive oil into it. When the oil is hot, add the cabbage and onion, and a generous pinch of salt and pepper. Stir and cook on high heat for 2-3 mins. Lower the heat to medium-low and cover. Stir occasionally. If the vegetables brown too quickly, lower the heat. Cook until the cabbage and onion are soft.
  • Meanwhile, prepare the pasta. I like to make the pasta in a pot big enough to mix the sauce and pasta together. Drizzle some olive oil on the pasta and toss.
  • Drain the cashews and put them back in the cup or in the blender. Add ½ cup + 2 tablespoons filtered water, a pinch of salt and nutmeg (grate the nutmeg for 10 seconds), and blend until smooth and creamy. If the blended cashew is too stiff, add 1 – 2 tablespoons of water.
  • Add the cabbage and onion into the pasta pot. Pour the cashew cream over and toss. Cabbage loves black pepper, so add more when you serve.

2 Comments

  1. I’ve been signed up for your emails for a while now and I just wanted to say thank you for sharing your recipes and for your website in general! I super appreciate not being inundated with a bunch of ads that make the website near impossible to navigate like a lot of other recipe bloggers. We’ve also been switching to a more plant-based diet over time and you’re food has really helped inspire a lot of different meals in our house. Your website is a well-loved resource in our household. Thank you so much for continuing to share all these delicious foods!

    • This is so nice to hear. Thank you for letting me know. It warms my heart. I know how annoying the ads are. My blog is like a small shop 🙂 Thanks again!

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