Linguine with garlicky Cabbage Sauce and Coconut Bacon
This pasta dish is the sophisticated version of spaghetti carbonara - loaded with healthy savoy cabbage, a creamy sauce made of cashew and a lot of garlic, and topped with smoky coconut bacon. A culinary delight for every pasta lover.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Pasta & Sauce
- 7 oz (whole grain) linguine ((or gluten-free))
- 1/2 cup cashews, soaked (>1h) (70 g)
- 6 cups packed thinly sliced savoy cabbage (450 g)
- 4-5 garlic cloves
- 1 tbsp oil
- 1 cup unsweetened almond or oat milk
- 1/2 cup vegetable broth or water
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp white or black pepper
Coconut Bacon
- 1/2 cup coconut flakes (30 g)
- 2 1/2 - 3 tsp soy sauce or tamari
- 2 tsp maple syrup
- 1/4 tsp liquid smoke ((optional))
Instructions
Coconut Bacon
- Combine the ingredients for the coconut bacon, spread on a baking sheet and bake at 320 °F (160 °C) for about 8-11 min until it has darkend a bit (keep an eye on the oven, the coconut tends to burn quickly!). Let cool.
Pasta & Sauce
- Mince the garlic. Heat the oil in a large pan and sauté the garlic until it has browned slightly and smells aromatic.
- Blend together the garlic, cashews, plant milk, broth, nutmeg, 1/2 tsp salt and the pepper until creamy.
- In the same pan you used for the garlic, sauté the cabbage for about 5 min. Add a bit of water if needed.
- In the meantime, heat up a pot of water for the pasta.
- Season the savoy cabbage with 1/2 tsp salt and cook for 5-8 more minutes. Stir from time to time.
- Cook the linuine according to package instructions.
- Once all is done, add the sauce to the cabbage and combine. Stir in the pasta. Plate and garnish with freshly ground black pepper and the coconut bacon.