Creamy Sage Pasta with Roasted Pointed Cabbage
Autumn plant-based comfort food
Creamy sage-infused pasta paired with golden roasted pointed cabbage - a seasonal, plant-based duo that's both comforting and elegant.
Equipment
Ingredients
Pasta
pasta (dry)
200 g
Sage Cream Sauce
fresh sage (fresh)
15 g
olive oil
30 ml
garlic (fresh)
2 cloves
vegetable broth
150 ml
coconut milk
200 ml
Roasted Pointed Cabbage
pointed cabbage (fresh)
400 g
olive oil
15 ml
salt
3 g
black pepper
1 g
Instructions
Prepare the vegetables
Wash the pointed cabbage and cut it into wedges. Peel and mince the garlic.
Roast the pointed cabbage
Heat oil in a pan and roast the cabbage wedges until golden and slightly caramelized on the edges.
Cook the pasta
Bring salted water to a boil and cook the pasta according to package instructions until al dente.
Prepare the sage cream sauce
Sauté garlic and sage in olive oil, then add vegetable broth and coconut milk. Simmer until slightly thickened.
Combine pasta with sauce
Drain the pasta and toss it in the sage cream sauce until well coated.
Serve
Plate the creamy sage pasta alongside the roasted pointed cabbage wedges.
Original recipe
Storage
Best enjoyed fresh. Cabbage can be reheated separately in oven at 180°C for 5 minutes to restore crispiness.
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