Pasta con Salsa di Cavolo

Pasta con Salsa di Cavolo is a delightful vegan dish that showcases the earthy flavors of cabbage and garlic, creating a rich yet light sauce. This comforting meal is perfect for a cozy dinner, bringing a taste of Italy to your table.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Green cabbage - 200 grams, finely shredded
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 250 ml
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Fresh parsley - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the shredded cabbage to the skillet and stir well to coat it with the oil and garlic. Cook for about 5-7 minutes until the cabbage is tender.
5. Pour in the vegetable broth and bring to a simmer. Let it cook for another 5 minutes, allowing the flavors to meld.
6. Stir in the nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
7. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the cabbage sauce.
8. Toss the pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins K and C from cabbage, supporting immune function.

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