Recipe
A super-quick pasta with a bold purple twist. This cabbage-based pesto is creamy, comforting and perfect for lazy nights when you want something a little different.
You will need
Serves 4
- 1/2 red cabbage
- 1 cup pine nuts
- 1/4 cup nutritional yeast
- 3-4 tablespoons extra virgin olive oil
- 1 bunch basil leaves, plus extra to garnish (optional)
- Salt and black pepper, to season
- 1 packet spaghetti, pre-cooked to packet instructions
Recipe: Catherine Velisha
Directions
5 mins to prep
10 mins to cook
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Step 1
To prepare the purple pesto, start by blanching the red cabbage. Chop the cabbage into small pieces and quickly dunk them into a pot of boiling water. Let them blanch for a short time to remove the raw harshness while preserving the vibrant purple colour. Immediately transfer the cabbage to a bowl of icy cold water to stop the cooking process and lock in the bright hue.
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Step 2
Once the cabbage has cooled, drain it well and transfer it to a blender. Add the pine nuts, nutritional yeast, salt, pepper, and if using, a generous handful of basil leaves. If you want to keep the pesto purple, you can omit the basil.
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Step 3
Drizzle in some extra virgin olive oil to help the mixture blend smoothly. Blend until you achieve a creamy, rich pesto consistency, adjusting with a little more oil if needed.
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Step 4
In a large mixing bowl, toss the pre-cooked spaghetti with the freshly made purple pesto, ensuring the pasta is evenly coated. Garnish with extra basil leaves (if using), salt, and a crack of black pepper for added flavour. Serve immediately and enjoy!
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Recipe: Catherine Velisha
