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Pasta in vegan pointed cabbage and lentil cream

updated

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Ingredients for 4 servings:

  • 400g pasta
  • 400 g pointed cabbage
  • 100 g lentils, red
  • 400 ml vegetable stock
  • 80 ml oat cream (oat cream cuisine)
  • 2 tbsp vegetable oil (e.g. rapeseed oil)
  • 1 dashes lemon juice or vinegar
  • ½ tsp agave syrup or other sweetener of your choice
  • n. B. smoked salt
  • n. B. Pfeffer

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

quick and easy

Cook the pasta according to the package instructions. Trim the pointed cabbage, cut into strips, and sauté briefly in the hot oil. Add the broth and lentils, cover, and simmer for about 20 minutes, until the lentils are tender. Toward the end of the cooking time, add the oat cream. Season with lemon juice, agave syrup, smoked salt, and pepper. Serve with the pasta. Note: I like the lentils to break down in this recipe; otherwise, simmer for less time. The key is the smoked salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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