Today I want to show you a wonderful tasty pasta recipe from my favorite book 'Vegetarian pasta cookbook'. There are lots of nice recipes in this book along with pretty pictures. Good thing about this book is- the recipes are grouped by Main Ingredient. Most of the pasta I cook are influenced by this book.
I made this Red Cabbage Pasta after I saw a recipe for Braised Pasta with Red cabbage Bake in this book. This is one of our favorite pasta for dinner. You can omit the cheese. Original recipe has Pine nuts (Chilgooza). I add it when it is in my pantry, and sometimes replace it with pecans or walnuts.
Total time-45 mins
Appliance- Rice Cooker or Non-stick pan
Butter/Olive oil- 2 tbsp
Garlic 2 cloves (crushed) / 1/2 tsp paste/ 1/4 tsp powder
Onion (sliced)- 1 1/2 cup
Red cabbage (sliced)- 2 cup
Oregano/Thyme- 1/2 tsp dried or 2 tsp fresh
Black pepper and salt 1/2 tsp each
Pasta (I mixed penne and fusilli as they have same cooking time)- 1 cup
Cheddar cheese- 3-4 tbsp (optional)
Pine nuts/ Pecans/ Walnuts- 2 tbsp
Sultanas/ Raisins- 2 tbsp
You can add garlic crushed/ paste/ powder, black pepper and fresh herbs (if using).
Add 1/2 tsp salt. Salt is added in less quantity as boiled pasta and cheese have salt too.
I did not wash the pan before filling it with water. You must have noticed tiny cabbage pieces floating.
You can cover the lid when boiling and also do not forget to keep stirring the pasta time to time during the first 5 mins of cooking to prevent them sticking to each other.
You can save this water to make soup, can freeze it and use later.
If you are adding pasta with different cooking time add the bigger ones first and add the easily cooking(smaller or thinner) pasta lafter a few mins.
Also add the dried oregano /thyme (if using) and 1/4 tsp black pepper (powdered).
If you are vegan then omit cheese.
It tastes nice even when eaten at room temperature. Enjoy with a little chilli flakes or pepper powder sprinkled on top.
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