Pasta With Creamy Cabbage Sauce
All the comfort of a creamy pasta sauce — none of the dairy. Slow-cooked cabbage and onion, blended with soaked cashews and a hint of nutmeg, create a silky, rich sauce that coats every strand of pasta beautifully. Vegan, gluten-free friendly, and just $6 for four people. This is the kind of weeknight dinner that feels indulgent but isn't, and will quietly become a regular in your rotation.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
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
- 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
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.