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🍝 Vegan Savoy Cabbage Pasta with Walnuts

650 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp walnut kernels (each 15 g)
• 400 g purple pointed cabbage
• 0.5 red onion
• 3 tbsp olive oil
• pepper
• salt
• 500 g pappardelle (egg-free)
• 0.5 lemon (juice)
• 200 ml vegetable broth
• 0.5 pomegranate

Instructions

1. 1. Place the walnuts in a non-stick pan.
2. 2. Toast the nuts for 3 minutes over medium heat without adding extra oil.
3. 3. Let the walnuts cool down completely.
4. 4. Roughly chop the cooled walnuts.
5. 5. Thoroughly wash the savoy cabbage.
6. 6. Cut the savoy cabbage into strips about 2 cm wide.
7. 7. Peel the onion.
8. 8. Dice the onion finely.
9. 9. Heat oil in a pan.
10. 10. Sauté the onion cubes for 3 to 5 minutes over medium heat.
11. 11. Add the savoy cabbage strips to the onion in the pan.
12. 12. Cook the cabbage for 4 to 5 minutes while stirring constantly.
13. 13. Season the cabbage with salt and pepper.
14. 14. Fill a large pot with water and add salt.
15. 15. Bring the salted water to a boil.
16. 16. Cook the pappardelle pasta for 9 to 11 minutes until al dente.
17. 17. Follow the instructions on the package.
18. 18. Deglaze the savoy cabbage with lemon juice.
19. 19. Add broth to the savoy cabbage in the pan.
20. 20. Let the mixture simmer for about 5 minutes.
21. 21. Continue cooking until most of the liquid has evaporated.
22. 22. Check if the cabbage is tender-crisp and cooked.
23. 23. Remove the seeds from the pomegranate.
24. 24. Drain the cooked pasta.
25. 25. Let the pasta drain.
26. 26. Reserve a small amount of pasta water.
27. 27. Mix the pasta with the savoy cabbage.
28. 28. Taste the mixture and adjust seasoning.
29. 29. Add some of the reserved pasta water if needed.
30. 30. Portion the pasta onto deep plates.
31. 31. Season the portions again with pepper.
32. 32. Sprinkle the chopped walnuts over the pasta.
33. 33. Top the pasta with the pomegranate seeds.

Nutrition per serving

• kcal: 650
• Protein: 21 g · Fett/Fat: 20 g · Carbs: 95 g