Ingredients
Scale
- 1 medium head of green cabbage, shredded into thin ribbons
- 8 oz fettuccine or your favorite gluten-free pasta
- 1 cup raw cashews (soaked for 30 minutes) or 1 cup canned white beans for a lower-fat budget option
- 1.5 cups vegetable broth (low sodium)
- 3 tablespoons nutritional yeast
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Fresh parsley or red pepper flakes for garnish
Instructions
- Step 1: Boil the Pasta and Prep the Sauce. Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. While the pasta cooks, prepare your Alfredo base. Place the soaked cashews (or white beans), vegetable broth, nutritional yeast, lemon juice, and onion powder into a high-speed blender. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add a splash more broth or pasta water later.
- Step 2: Sauté the Cabbage and Garlic. Heat a large skillet or wok over medium heat with a splash of water or a teaspoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the shredded cabbage ribbons. Sauté the cabbage for 5 to 7 minutes, stirring frequently, until it is tender-crisp. You want the cabbage to soften but still retain a bit of “bite” to mimic the texture of the noodles.
- Step 3: Combine and Simmer. Drain the pasta, reserving about half a cup of the starchy pasta water. Lower the heat on the skillet containing the cabbage. Pour the blended Alfredo sauce over the cabbage and add the cooked pasta. Toss everything together using tongs, ensuring every strand of cabbage and pasta is coated. If the sauce needs thinning, add the reserved pasta water one tablespoon at a time. Simmer for 2 minutes to allow the flavors to meld. Season generously with salt and black pepper.
- Step 4: Plating. Divide the Creamy Cabbage Alfredo into four bowls. Top each serving with fresh chopped parsley, a sprinkle of extra nutritional yeast, or red pepper flakes for a bit of heat. Serve immediately while hot and creamy.
- Cook Time: 25 minutes