RECIPE
12 INGREDIENTS15 STEPS1HR 5MIN

Vegan Pizzoccheri

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Pizzoccheri is a decadent pasta dish made with buckwheat pasta, cabbage, potatoes and lots of cheese. It's a traditional Italian dish, especially in the Lombardy region, where it was created.

1HR 5MIN

Total Cooking Time

12

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
peeled beforehand
3 cups
Savoy Cabbage , chopped
2 cloves
Garlic , minced
1/4 cup
Cubed Vegan Cheese
soft neutral, such as goat cheese
1/4 cup
Shredded Vegan Mozzarella Cheese
3 Tbsp
Vegan Parmesan Cheese
to taste
Pasta
3/4 cup
Water
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Directions

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Step 1
If you are making your own pasta noodles, prepare them now: In a large bowl, whisk together the Buckwheat Flour (2 cups) and All-Purpose Flour (2/3 cup) .
Step 2
Slowly add Water (3/4 cup) , a little bit at a time, until a dough starts to come together. You may not need to use all the water.
Step 3
In the bowl, or on a flat, clean surface, knead the dough for about 15 minutes, until the dough is smooth and elastic.
Step 4
Cover and let rest for 30 mins.
Step 5
Next, cut the dough in half. On a clean, flat surface (your counter is fine), use a rolling pin to roll out the dough into thin sheets, less than 1/4 inch thick.
Step 6
Cut the dough into 3/4-inch wide strips, and stack on top of one another. Set aside.
Step 7
In boiling salted water, boil Potatoes (1 cup) for roughly 5 minutes.
Step 8
Add Savoy Cabbage (3 cups) to the pot with the potatoes, and cook for another 5 minutes.
Step 9
Add the pizzoccheri pasta to the pot with the veggies and cook for another 5 minutes, or until al dente. The pasta should still have some chew to it. No one likes soggy pasta.
Step 10
Meanwhile, in a second saucepan, heat Vegan Butter (1/2 cup) over medium heat.
Step 11
Next, add Garlic (2 cloves) and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.
Step 12
Using a slotted spoon or colander, remove the pasta and veggies from the cooking water and toss then into the pot with melted vegan butter and garlic.
Step 13
Fold in both the Vegan Cheese (1/4 cup) and the Vegan Mozzarella Cheese (1/4 cup) . Add more vegan butter as needed to create a creamy sauce.
Step 14
Add Vegan Parmesan Cheese (3 Tbsp) and lots of Ground Black Pepper (to taste) and again gently mix. Season with Salt (to taste) as required.
Step 15
Serve with a garnish of pepper and vegan parm, if desired.

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