Wholegrain pasta with cabbage and nuts

5 2 ratings

Total time25 mins

15 minspreparation time

10 minscooking time

Bring the family together with this delicious and nutritious vegan pasta dish featuring crunchy nuts, juicy cabbage, and a tangy garlic-lemon sauce.

Ingredients

2 portion(s)

4 tbsp

olive oil

2 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

lemon (for juice)

1 tsp

grated lemon zest

1 bunch

of parsley

2 pinch

of black pepper

150 g

wholegrain fusilli pasta

300 g

savoy cabbage

garlic cloves

200 g

cherry tomatoes

80 g

walnuts

Nutritional facts (per portion):3322 kJ / 794 kcal

45 gFat

24.5 gProtein

68 gCarbohydrates

Preparation

Step 1

3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce –  ½  lemon (for juice) – 1 tsp grated lemon zest – 1 bunch of parsley – 2 pinch of black pepper

Finely chop the parsley, leaving a sprig for garnish. Mix with the remaining ingredients and set aside.

Step 2

150 g wholegrain fusilli pasta – 300 g savoy cabbage – 2  garlic cloves – 200 g cherry tomatoes – 80 g walnuts – 1 tbsp olive oil

Roast the walnuts. Shred the cabbage, finely chop the garlic, and halve the tomatoes. Fry the cabbage in olive oil in a pan. Once the cabbage has softened a little, add the garlic, tomatoes and walnuts. Fry for a further 2-3 minutes.

Step 3

1  sprig of parsley

Mix the cooked vegetables and pasta from Step 2 with the sauce from Step 1. Garnish with the parsley.

Tip:

You can substitute the walnuts with pecans.

Recipe-ID: 1382

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Featured product in this recipe

Kikkoman Naturally Brewed Less Salt Soy Sauce

3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ½ lemon (for juice) – 1 tsp grated lemon zest – 1 bunch of parsley – 2 pinch of black pepper

Finely chop the parsley, leaving a sprig for garnish. Mix with the remaining ingredients and set aside.