Buckwheat Noodles with Cabbage Potatoes Recipe

Buckwheat Noodles With Cabbage Potatoes Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 2 large Yukon Gold potatoes, peeled and cut in 1/4-inch slices
• salt and freshly ground black pepper
• 8 ounces savoy cabbage, shredded
• 2 garlic cloves, minced
• 4 fresh or dried sage leaves, chopped or crumbled
• 8 ounces buckwheat noodles or whole wheat fettuccine, broken into thirds
• 2 cups Creamy Cashew Sauce
• 1/4 cup vegan Parmesan or Parmasio

Method

1. In large skillet, heat the oil over medium heat
2. Add the potatoes and season with salt and pepper to taste
3. Cover and cook, stirring occasionally, until the potatoes begin to soften, about 10 minutes
4. Stir in the cabbage, garlic, sage and salt and pepper to taste
5. Cover and cook until the cabbage and potatoes are soft, about 10 minutes
6. Set aside
7. Preheat the oven to 350°F
8. Lightly oil a 9 x 13-inch baking dish and set aside
9. In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
10. Drain well, reserving 1/3 cup of the pasta water
11. Return the pasta to the pot
12. Add the vegetable mixture to the pasta
13. Stir in the cashew sauce and the reserved pasta water and simmer over low heat for about 1 minute, stirring gently to blend the flavors
14. Taste, adjusting seasonings if necessary
15. Transfer to the prepared baking dish and sprinkled with Parmesan
16. Cover with foil and bake until hot, about 20 minutes
17. Serve immediately

Full List of Potato Recipes
Full List of Pasta Recipes