Creamy Savoy Cabbage Pasta with Cashew Sauce - Vegan and Easy
This savoy cabbage pasta with creamy cashew sauce is a simple vegan recipe for a healthy and quick lunch or dinner. It’s packed with plant-based protein, fiber, and healthy fats - perfect for a balanced diet.
Ingredients
- 200 g pasta of choice
- 1 small onion finely chopped
- ½ small savoy cabbage cut into thin strips
- 1 handful edamame
- 1-2 tsp mustard seeds
- A little oil for frying
For the sauce
- 50 g cashews soaked
- 350 ml plant-based milk (e.g. pea or soy milk)
- 2 tsp vegetable broth powder
- 2 tbsp nutritional yeast
- 1 tsp mustard seeds
- A pinch of nutmeg
Instructions
- Cook the pasta according to the package instructions.
- Meanwhile, heat a little oil in a large pan. Add the chopped onion and mustard seeds and sauté until translucent.
- Add the sliced savoy cabbage and cook for a few minutes until slightly softened. Then stir in the edamame.
- For the sauce, blend all ingredients until smooth and creamy. I like to use a light plant-based milk such as pea or soy milk for extra creaminess. Alternatively, you can use water.
- Pour the sauce into the pan with the vegetables and gently heat.
- Add the cooked pasta and mix everything well. If needed, add a bit of pasta water to make the sauce even creamier.
- Optionally serve with black pepper or extra nutritional yeast.
Notes
I used vly's light plant-based milk.