This vegan pizzoccheri recipe is simple, quick to make, and requires just a handful of ingredients. Follow this recipe and enjoy a hearty, plant-based Italian pasta dish.
Pizzoccheri is a type of pasta dish originating from the Lombardy region of Italy. The pasta is made from buckwheat flour, which is a staple ingredient in this northern Italy. Pizzoccheri pasta is long and flat and is formed into ribbons. Traditionally served with cubes of potato, wilted cabbage and melted cheese also from the Lombardy region, pizzoccheri is a delicious and hearty pasta dish.
Making pizzoccheri at home is also simple, cheap, and really tasty. Follow this recipe for our vegan take on this traditional northern Italian pasta dish.
Vegan Pizzoccheri Recipe
(Foto: CC0 Public Domain / Pexels / Ahcène Brioua)
Ingredients:
- 16 ounces pizzoccheri pasta
- 1 cup savoy cabbage, cut into strips
- 3 large potatoes, peeled and diced into 2cm cubes
- 1 garlic clove, sliced
- ⅓ cup vegan butter
- 1 sprig of sage
- ⅓ cup vegan cheese, torn (brand of your choice, but make sure it melts well)
- Salt and pepper
Instructions:
- Bring a large pot of salted water to the boil. Add the pasta and potatoes. Cook for five minutes before adding the cabbage strips to the pot. Cook for a further three minutes, or until the potatoes and cabbage strips are cooked and the pasta is al dente.
- As the pasta and vegetables are cooking, heat the vegan butter in a frying pan over a medium heat. Sauté the garlic and sage leaf until golden – the butter should be foaming.
- Drain the pasta and vegetables. Place on a large serving dish. Place your torn pieces of vegan cheese over the top. Pour over the hot garlic and sage infused butter. Season with salt and pepper and serve immediately.
Read more:
- Quick Buckwheat Bread Recipe: Make It Yourself
- Kitchen Hacks: How To Keep Pasta From Sticking
- Vegan Baked Mac & Cheese: It Doesn’t Get Any Creamier
- Pumpkin Gnocchi With (Vegan) Sage Butter Sauce
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