Wholegrain pasta with cabbage and nuts
Bring the family together with this delicious and nutritious vegan pasta dish featuring crunchy nuts, juicy cabbage, and a tangy garlic-lemon sauce.
Preparation
Step 1
3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ½ lemon (for juice) – 1 tsp grated lemon zest – 1 bunch of parsley – 2 pinch of black pepper
Finely chop the parsley, leaving a sprig for garnish. Mix with the remaining ingredients and set aside.
Step 2
150 g wholegrain fusilli pasta – 300 g savoy cabbage – 2 garlic cloves – 200 g cherry tomatoes – 80 g walnuts – 1 tbsp olive oil
Cook the pasta al dente according to the packet instructions.
Dry roast the walnuts. Shred the cabbage, finely chop the garlic, and halve the tomatoes. Fry the cabbage in olive oil in a pan. Once the cabbage has softened a little, add the garlic, tomatoes and walnuts. Fry for a further 2-3 minutes.
Step 3
1 sprig of parsley
Mix the cooked vegetables and pasta from Step 2 with the sauce from Step 1. Garnish with the parsley.
Tip:
You can substitute the walnuts with pecans.
Recipe-ID: 1382
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3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ½ lemon (for juice) – 1 tsp grated lemon zest – 1 bunch of parsley – 2 pinch of black pepper
Finely chop the parsley, leaving a sprig for garnish. Mix with the remaining ingredients and set aside.
150 g wholegrain fusilli pasta – 300 g savoy cabbage – 2 garlic cloves – 200 g cherry tomatoes – 80 g walnuts – 1 tbsp olive oil
Cook the pasta al dente according to the packet instructions.
Dry roast the walnuts. Shred the cabbage, finely chop the garlic, and halve the tomatoes. Fry the cabbage in olive oil in a pan. Once the cabbage has softened a little, add the garlic, tomatoes and walnuts. Fry for a further 2-3 minutes.
1 sprig of parsley
Mix the cooked vegetables and pasta from Step 2 with the sauce from Step 1. Garnish with the parsley.
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