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Vegan leek and cabbage pasta

On busy days one of the easiest dish to make is pasta. This vegan leek and cabbage pasta takes just 20 minutes to cook, it’s healthy, filling and can easily be gluten-free too. I used smoked plant-based cheese which added an interesting flavour together with the walnuts - vegetarians could use normal smoked cheese and single cream.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 Tbsp olive oil
  • 1 leek
  • 1 clove of garlic
  • 1 cup shredded dark leaf cabbage
  • ½ lemon zested and juiced
  • 50 g smoked vegan cheese alternative
  • ½ cup vegan cream
  • 1 handful of walnuts
  • Chili flakes to serve

Method
 

  1. Cook the pasta according to the instructions on the packaging.
  2. Thinly slice the leek and cabbage. Mince the garlic and grate the cheese.
  3. Heat the oil in a saucepan, then gently sauté the leek over a medium heat until soft. Add the minced garlic and stir for a minute or so. Season with salt and pepper to your liking.
  4. When the pasta is done, drain it and reserve a cupful of the cooking water. Add this to the leek together with the cabbage. Cover and sauté for 5 minutes until the cabbage has softened.
  5. Add the cream, grated cheese, lemon zest and juice. Stir until you get a thick sauce.
  6. Add the drained pasta and walnuts, then toss well.
  7. Serve warm with ground pepper, chilli flakes and extra grated cheese scattered on top.