Pasta With Creamy Cabbage Sauce

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.