⅛-¼teaspooncayenneLeave out if you don't like spicy
1small green cabbageabout 6 cups thinly sliced
1cancrushed tomatoes ((24 oz))
1tablespoonapple cider vinegar
8ozpennegluten free if needed
½recipeCrispy Italian Tofu "Sausage" Crumbles*
½cupraw cashewssoaked overnight or boiled for 10-15 minutes to soften
Make Cashew Cream - Blend soaked (or boiled) cashews with ½ cup water until very smooth and creamy. Set to side
Prep cabbage by cutting into four, removing core and thinly slicing each quarter. Set pot of water for pasta on high heat to boil.
Add sliced onions and garlic to large, non-stick skillet on medium-low heat. Sauté, stirring occasionally and adding small splashes of water when food begins to stick for about 5-7 minutes till softened.
Add spices to skillet, mix and toast for about 30 seconds till fragrant.
Add cabbage to skillet with ⅓ cup water. Mix to combine, cover and let cook on medium for about 5 minutes till cabbage begins to soften.
Add cashew cream, tomato puree and nutritional yeast to skillet and mix to combine. Simmer on low heat, uncovered while cooking pasta according to instructions.
Remove sauce from heat, Thin sauce with splashes of pasta water if too thick. Stir in apple cider vinegar and cooked pasta and mix to combine. Season with salt and pepper to taste.
I recommend serving immediately topped with Crispy Italian Tofu "Sausage" Crumbles!!
*I highly recommend serving this pasta with my Crispy Italian Tofu "Sausage" crumbles! It adds a great flavor and a nice mix of textures!