Purple Cabbage Pasta

Name: How to Make Purple Cabbage Pasta | Easy & Delicious Purple Cabbage Pasta Recipe
Total time: 15 min
Yield: 2
Cuisine: italian

#np26 Give your regular pasta a vibrant twist with this Purple Cabbage Pasta, where the creamy sauce gets its beautiful lavender hue naturally from purple (red) cabbage. Blended with soaked cashews, sautéed onions, and fresh basil, this sauce is rich, velvety, and packed with nutrients. It’s a wonderful way to sneak more vegetables into your meals while enjoying a restaurant-style creamy pasta—without using heavy cream. Perfect for lunch, dinner, or when you want to impress guests with a naturally colorful dish.

prep time 15 Mins

cook time 20 Mins

chef Deepa Rupani

Step 1

Soak the cashews in warm water for about 20 minutes until soft.

Step 2

Heat olive oil in a pan and sauté the chopped onion until translucent.

Step 3

Add the shredded purple cabbage and sauté for 2-3 minutes.

Step 4

Pour in the water (or vegetable stock), cover, and cook for 8-10 minutes until the cabbage becomes soft.

Step 5

Allow the mixture to cool slightly.

Step 6

Drain the soaked cashews and blend them with the cooked cabbage mixture into a smooth, creamy sauce. Add a little water if needed for a silky consistency.

Step 7

In the same pan, heat a little olive oil or butter. Pour in the prepared purple cabbage sauce.

Step 8

Season with salt, black pepper, Italian seasoning, and chili flakes if using. Simmer for 2-3 minutes.

Step 9

Add the boiled penne pasta and toss gently until every piece is well coated with the creamy purple sauce.

Step 10

Stir in freshly chopped basil and cook for another minute.

Step 11

Serve hot, garnished with more basil leaves, freshly cracked black pepper, and grated cheese if desired.

Calories 350 Kcal

Total Fat 8 g

Carbs 59 g

Protein 11 g

ESSENTIAL ITEMS

1 tbsp for the purple cabbage sauce: olive oil or butter

1 chopped medium onion

2 cups shredded purple (red) cabbage

0.75 cup water or vegetable stock

10 cashews soaked in warm water for 20 minutes

as per taste salt

2 cups for the pasta: penne pasta, boiled al dente

1 tbsp olive oil or butter

as required prepared purple cabbage sauce

as required salt

as per taste freshly crushed black pepper

4 chopped fresh basil leaves

OPTIONAL

1 tsp italian seasoning

1 tsp chili flakes (for heat)

to serve grated cheese

Recipe by:

Deepa Rupani

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