Buckwheat Noodles with Cabbage and Creamy Cashew Sauce
A plant-based riff on Lombardy's pizzoccheri, tossing buckwheat noodles with braised Savoy cabbage, bell pepper, sage, peas, and a Creamy Cashew Sauce. Swaps the traditional cheese and butter for cashew-based creaminess.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Italian
Nutrition (estimated)
per about 1.5 cups- Calories
- 430 kcal
- Protein
- 17 g
- Fat
- 16 g
- Carbs
- 60 g
- Fiber
- 9 g
- Sugar
- 8 g
- Sodium
- 380 mg
Ingredients
- Savoy cabbage
- red bell pepper
- garlic
- sage
- pippali
- buckwheat noodles
- green peas
- white miso paste
- Creamy Cashew Sauce
- Nutty Parm 2.0
Instructions
- Sauté cabbage, bell pepper, garlic, sage, and pippali in ½ cup water, covered, 15–20 min until tender.
- Cook soba noodles per package, adding peas for the last 4 min; drain.
- Toss noodles and peas with cabbage mixture, miso mixture, and Creamy Cashew Sauce; simmer on low 1–2 min.
- Serve hot with Nutty Parm 2.0 and sage garnish.