Wintery pasta recipe – Creamy savoy cabbage and mushroom pasta

Hey there!
This is just going to be a very short post, I just really want to share this recipe for a creamy vegan pasta dish with my go-to vegan “ricotta” , however for once there is not a whole lot of background story.

I just wanted pasta andI felt like using seasonal ingredients plus I wanted to have some of my tofu “ricotta” with my pasta and that was basically how this recipe was created. Boring, I know. Life can’t always be super duper exciteing and sometimes I just come up with a recipe for no toher reason than me feeling like a certain food. No childhood anecdote, no inspiration from people I know, just poring. Sorrrrryyyy!

Anyways as I really haven’t got much to say and as I don’t want to bore you to death by unnecessarily filling this post with nonsense ramble I will just straight head over to the recipe part of my post:

• 2 cloves of garlic, finely chopped
• 1 red onion, finely chopped
• 250g mushrooms, cut in half
• 200g savoy cabbage, finely sliced
• 10ml congnac
• 100ml water
• zest of one lemon
• 250g firm tofu, roughly chopped
• 3tsp lemon juice
• 1tbs nutritional yeast
• salt
• pepper
• olive oil
• 250g whole wheat pasta

1. Heat up some olive oil in a pan and add the chopped garlic and onion and fry over medium high heat until the onion has gone transluscent.
2. Add the mushrooms and continue frying over medium high heat until the mushrooms have browned and decreased in size.
3. Add the sliced savoy cabbage and fry for another couple of mintues, make sure to stir occasionally.
4. Add the cognac, water and salt and pepper to taste. Also add the zest of your lemon. Stir it all up and cover with a lid and lower the heat to low.
5. While your sauce continues cooking pour some water in a pan and bring it to a boil.
6. While your pasta water is coming to a boil add your tofu, lemon juice, nutritional yeast, ½ tsp of salt and a sprinkle of pepper into a food processor and process until smooth and creamy. Put aside for later.
7. By now your water will have probably come to a boil, add your pasta and cook until al dente.
8. When your pasta has finished cooking add 2 tablespoons of the pasta water to the sauce and drain the pasta.
9. Add the pasta to the sauce and stir. Now you can either stir in your tofu mixture or serve it separately and just dollop a few dollops on each plate of pasta.

Voila, here you have it a delicious, creamy, vegan, wintery pasta recipe. Delicious!

Have a wonderful week people!

Bisous