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+ servings
Large pan of creamy cabbage pasta, on top of a large wooden chopping board. The vibrant green cabbage colour is popping in amongst the yellows of the pasta and sauce.

Creamy Cabbage Pasta

Blitzed cashews give this cabbage pasta it's creaminess, in a gorgeous sauce packed with wholegrain mustard, apples and garlic.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine Pasta
Servings 4 people
Calories 627 kcal

Ingredients
 
 

Cashew Cream

  • 100 g cashews soaked in cold water for 6 hours
  • 250 ml water
  • ½ tsp salt
  • 2 tbsp wholegrain mustard
  • 1 tbsp nutrional yeast

Frying Pan

  • 2 tbsp olive oil
  • 1 medium leek
  • 3 cloves of garlic
  • 3 tbsp apple sauce
  • Juice of a lemon

Pasta Pan

  • 2 potatoes about 350g
  • 280 g spaghetti or linguine
  • 1 savoy cabbage

Instructions
 

  • Soak Cashews in cold water for 4 - 6 hours.
  • Drain and rinse cashews and add to blender with 250ml water, wholegrain mustard, nurtional yeast and half a teaspoon of salt, bilitz on high speed until a smooth and creamy. Refridgerate until needed.
  • Chop potatoes into small cubes. Add to a large pot of well salted water, bring to the boil.
  • Chop shred cabbage, and add to the boiling water along with the pasta, cook for 8 - 10 minutes as per pasta cooking instructions.
  • Gently saute the leeks, and garlic, with olive oil over medium-low heat until softened. Add the cashew cream, juice of one lemon and apple sauce, and stir to combine.
  • Strain the pasta, cabbage and potato mixture, reserving about 200ml of the cooking water.
  • Add the reserved pasta water to the creamy leeks, and season well with salt and pepper.
  • Throughly toss the pasta, cabbage and potaotes through the creamy sauce, and serve immediately.

Nutrition

Calories: 627kcalCarbohydrates: 97gProtein: 21gFat: 20gSaturated Fat: 3gSodium: 459mgPotassium: 1337mgFiber: 13gSugar: 11gVitamin A: 2621IUVitamin C: 94mgCalcium: 133mgIron: 5mg
Keyword budget friendly, Midweek Meals, Pasta
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