Purple Cabbage Pasta by @busezeynep

35 min

2 servings

🍝

250 g

Bowtie pasta

🥬

400 g

Purple cabbage

🧅

100 g

Onion

🧄

6 g

Garlic

🥜

1 handful

Cashews

🍋

15 ml

Lemon juice

🧂

0.3 g

Salt

💧

440 ml

Water

🧀

30 g

White cheese

🌿

1 g

Fresh thyme

🫒

1 ml

Olive oil

  1. Chop
    • purple cabbage
    • onion
    • garlic

    Roughly chop 400 g purple cabbage. Dice the small onion and mince 2 garlic cloves.

  2. Put
    • purple cabbage
    • onion
    • garlic

    Put the cabbage, onion, garlic, and 100 ml water in the covered frying pan. Cook over low heat for about 10 minutes until the cabbage is soft.

  3. Transfer
    • purple cabbage
    • onion
    • garlic

    Transfer the cooked vegetables to the blender. Add 30 g cashew nuts, lemon juice, salt, and the remaining 100 ml water.

  4. Blend
    • purple cabbage
    • onion
    • garlic

    Blend the mixture until completely smooth and creamy. Set the purple cabbage sauce aside.

  5. Boil
    • bow tie pasta
    • salt
    • water

    Boil salted water in the pot. Cook 250 g bow tie pasta for 10 minutes.

  6. Drain
    • bow tie pasta

    Drain the cooked pasta in the colander. Return it to the pot.

  7. Toss
    • bow tie pasta
    • purple cabbage
    • onion

    Add the purple cabbage sauce to the pasta. Toss until every piece is coated.

  8. Divide
    • white cheese
    • fresh thyme
    • olive oil

    Divide the pasta among four serving plates. Crumble white cheese, fresh thyme, and a little olive oil over each portion.

Purple Cabbage Pasta by @busezeynep

35 min

2 servings

🍝

250 g

Bowtie pasta

🥬

400 g

Purple cabbage

🧅

100 g

Onion

🧄

6 g

Garlic

🥜

1 handful

Cashews

🍋

15 ml

Lemon juice

🧂

0.3 g

Salt

💧

440 ml

Water

🧀

30 g

White cheese

🌿

1 g

Fresh thyme

🫒

1 ml

Olive oil

Preparation Steps

  1. Step 1/8

    Roughly chop 400 g purple cabbage. Dice the small onion and mince 2 garlic cloves.

    🥬purple cabbage
    🧅onion
    🧄garlic
    🔪knife
    🪵cutting board

  2. Step 2/8

    Put the cabbage, onion, garlic, and 100 ml water in the covered frying pan. Cook over low heat for about 10 minutes until the cabbage is soft.

    🥬purple cabbage
    🧅onion
    🧄garlic
    💧water
    🍳frying pan with lid

  3. Step 3/8

    Transfer the cooked vegetables to the blender. Add 30 g cashew nuts, lemon juice, salt, and the remaining 100 ml water.

    🥬purple cabbage
    🧅onion
    🧄garlic
    🥜cashew nuts
    🍋lemon juice
    🧂salt
    💧water

  4. Step 4/8

    Blend the mixture until completely smooth and creamy. Set the purple cabbage sauce aside.

    🥬purple cabbage
    🧅onion
    🧄garlic
    🥜cashew nuts
    🍋lemon juice
    🧂salt
    💧water

  5. Step 5/8

    Boil salted water in the pot. Cook 250 g bow tie pasta for 10 minutes.

    🍝bow tie pasta
    🧂salt
    💧water
    🍲pot

  6. Step 6/8

    Drain the cooked pasta in the colander. Return it to the pot.

    🍝bow tie pasta
    🧺colander
    🍲pot

  7. Step 7/8

    Add the purple cabbage sauce to the pasta. Toss until every piece is coated.

    🍝bow tie pasta
    🥬purple cabbage
    🧅onion
    🧄garlic
    🥜cashew nuts
    🍋lemon juice
    🧂salt
    💧water
    🍲pot

  8. Step 8/8

    Divide the pasta among four serving plates. Crumble white cheese, fresh thyme, and a little olive oil over each portion.

    🧀white cheese
    🌿fresh thyme
    🫒olive oil
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Fruits, Seasonings, Water, Dairy, Herbs, Fats and oils

Ingredients

Bowtie pasta, Purple cabbage, Onion, Garlic, Cashews, Lemon juice, Salt, Water, White cheese, Fresh thyme, Olive oil

Notes

Bowtie pasta (Filiz Kelebek Makarna, half a packet), Purple cabbage (half a head), Onion (small), Cashews (about one handful), Lemon juice (juice of half a lemon), Salt (to salt the pasta cooking water), Water (tea glass, to cook the cabbage), White cheese (for topping, crumbled, no amount given), Fresh thyme (for topping, no amount given), Olive oil (a very small amount, for topping)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

385 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 58g, Fat: 12g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 130mg, Potassium: 430mg, Iron: 2.3mg, Sodium: 240mg

Vitamins

Vitamin C: 57mg, Vitamin K: 88mcg, Folate: 65mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, frying pan with lid, colander, pot, serving plate

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@busezeynep

Origin

Cuisine

Turkish, Mediterranean

Geographic

Turkey, Marmara

Various

Aspect

Texture

Creamy, Tender, Al dente

Flavors

Nutty, Tangy, Savory, Mildly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat gently with a splash of water), freezer : 30 days (Freeze without cheese and thyme topping,Thaw overnight in the fridge)