These days. Are going way too fast! So many ideas and wishes what I would like to do and so few hours. If I only could add an extra five hours to each day!
It’s on those kind of days, recipes like this one is invented; pasta-sauce with savoy cabbage. Ready in just 15 minutes, with minimal washing-up afterwards including only cheap and great ingredients. What else can you ask for? Oh yes, I forgot. It taste divine!
Until recently I have only been eating radishes raw but since some time I have started to cook them as well. It becomes incredibly tasty. Soft crunchy and with a bit less heavy mustard taste. A perfect alternative to other vegetables. You bake them or cook them just like they are or with dried or fresh herbs. They get a mild taste that works with many different dishes. Did you try it yet?
To make the dish vegan, I used coconut yoghurt (I used this one from Abbot Kinneys). Don’t worry, it won’t taste coconut due to the other spices and the small amount of the yoghurt itself. If you can’t manage to find coconut yoghurt, you could also replace it with coconut cream, cashew butter, a smaller amount of almond milk or mascarpone if you don’t mind lactose.
Let’s get started!
Pasta-sauce made with Savoy cabbage
For 2 persons
6-7 leafs of savoy cabbage
1 clove of garlic, peeled
1 teaspoons of loose stock powder (or homemade stock)
2 tablespoons of coconut yoghurt (or mascarpone)
Salt and pepper
The juice of a lime
A few drips of tabasco or some chipotle chili powder
A bunch of radishes
1 cup of frozen green peas
How do I do it?
1. Fill a big pan with water and place it on the stove. Let it come to a boil.
2. Meanwhile separate 6-7 leafs from the savoy cabbage. Spiralize the courgette as pasta and add to a separate bowl. If you don’t have a spiralizer, just slice the courgette in thin slices and then cut it further into thin pasta-look-alike slices. Clean the radishes but keep them whole.
3. Add the leafs and the clove of garlic to the boiling water and blanch it for 4-5 minutes. Strain the leafs in a colander. Leave the rest of the water in the pan for the other vegetables.
4. Add the cleaned radishes to the leftover boiling water on the stove. Let it cook for +/- 5 minutes. Add the frozen green peas after half of the time. Personally I prefer the courgette pasta raw for the crunch but you could also add the it to the boiling water at the same time as the peas if preferred. it should al be al dente when ready. When ready, strain the vegetables in a colander.
5. Meanwhile the vegetables are cooking, add the blanched cabbage leaves and garlic to a mixer bowl. Add also the loose stock powder, the coconut yoghurt (or alternatives as mentioned above), the juice of a lime, grated nutmeg, tabasco, salt and pepper. Mix it all together until smooth. You might have to add a tablespoon of the boiling water to make the knifes spin in the mixer. Check the seasoning once more before serving.
6. Divide the “pasta” on 2 plates and add the creamy sauce. Add the radishes and green peas on top. Enjoy!
This dish is free from gluten, lactose and sugar.
It is suitable for vegans, paleo and (liberal) LCHF.