Charred Cabbage Carbonara
INGREDIENTS
- 400g rigatoni
- 1 small hispi (sweetheart) cabbage
- 120g cashews, soaked
- 2 garlic cloves
- 1 tbsp white miso
- 1 tbsp nutritional yeast
- 3 tbsp olive oil
- Lots of black pepper
NUTRITION
Per serving
540
Calories
17g
Protein
78g
Carbs
17g
Fats
METHOD
1
Char the cabbage
Cut the cabbage into wedges. Sear cut-side down in two tablespoons of olive oil for four minutes per side until deeply charred.
2
Roast
Transfer the pan to the oven at 200C for ten minutes until tender at the core. Slice into bite-size pieces.
3
Blend the cream
Blend cashews, garlic, miso, yeast, salt and 220ml water until silky.
4
Toss
Cook rigatoni until al dente. Toss with cream, charred cabbage and lots of cracked pepper.
VEG.ARMY TIP
Hispi cabbage is sweet and nutty when charred — savoy works too but cuts the cooking time in half.
