If you are making your own pasta noodles, prepare them now: In a large bowl, whisk together the
Buckwheat Flour (2 cups)
All-Purpose Flour (2/3 cup)
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.
In the bowl, or on a flat, clean surface, knead the dough for about 15 minutes, until the dough is smooth and elastic.
Cover and let rest for 30 mins.
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.
Cut the dough into 3/4-inch wide strips, and stack on top of one another. Set aside.
In boiling salted water, boil
Potatoes (1 cup)
for roughly 5 minutes.
Savoy Cabbage (3 cups)
to the pot with the potatoes, and cook for another 5 minutes.
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.
Meanwhile, in a second saucepan, heat
Vegan Butter (1/2 cup)
over medium heat.
Garlic (2 cloves)
and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.
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.
Fold in both the
Vegan Cheese (1/4 cup)
Vegan Mozzarella Cheese (1/4 cup)
. Add more vegan butter as needed to create a creamy sauce.
Vegan Parmesan Cheese (3 Tbsp)
and lots of
Ground Black Pepper (to taste)
and again gently mix. Season with
Salt (to taste)
Serve with a garnish of pepper and vegan parm, if desired.