Vegans may have a hard time deciding which is their best vegan pasta, but the white cabbage is proving to be a hit.
The veggie pasta has been around since the early 1900s and it’s been widely adopted as a healthy and easy way to prepare pasta.
It’s also gluten-free, dairy-free and low-carb.
However, the veggie version can also be made gluten- and grain-free if you’re not a big fan of gluten.
The white cabbage has a unique texture and can be eaten plain or cooked in sauces, salads and dips.
Read on to find out how to make vegan white cabbage.
Preheat oven to 200C 2.
Add the onion, garlic, olive oil, tomato paste and red pepper flakes to a food processor or blender and pulse until it starts to form a paste.
Add white cabbage and pulse again to combine, and then add the remaining ingredients, including salt, pepper and black pepper.
Add to the food processor and process for 30 seconds.
Transfer the pasta to a bowl and add the basil, cumin, oregano, cayenne pepper and turmeric.
Mix well and set aside.
Heat a small frying pan over medium heat.
Add vegetable stock, water and a pinch of salt and cook for five minutes.
Add spinach and cook a few more minutes.
Drain the pasta and add to the pan.
Cook for five more minutes, then remove the pan from the heat.
Add a few tablespoons of the pasta mixture to the bowl of a food mill and pulse for five seconds.
Heat another tablespoon of vegetable stock over a medium-high heat and add white cabbage mixture and stir until it forms a paste and becomes creamy.
Transfer pasta to the pasta machine and pulse the pasta once more, for about three more seconds.
Add more stock and cook the pasta for another five minutes, until it’s almost cooked through.
Add remaining tomato paste, salt and pepper to taste.
Serve with rice, pasta, bread or pasta sauce.