Pasta with Purple Cabbage and Cashews

Ingredients

• 0.5 paquete Bow-tie pasta (Filiz Kelebek Makarna)
• 0.5 Purple cabbage (Half a head; roughly chopped)
• 1 Small onion
• 2 dientes Garlic
• 1 puñado Cashews (Approximately)
• 0.5 limón Lemon juice (Juice of half a lemon)
• Salt (A pinch for the sauce and for the pasta cooking water)
• 1 vaso de té Water (For cooking the purple cabbage; add more gradually if needed)
• 1 vaso de té Water (For blending the sauce)
• White cheese (Crumbled, for serving)
• Fresh thyme (For serving)
• Olive oil (Very little, for serving)

Steps

1. 1

   Roughly chop the purple cabbage. Place it in a pan with the onion and garlic.

2. 2

   Add the glass of water intended for cooking the purple cabbage and cover the pan.

3. 3

   Cook over low heat for about 10 minutes, until the purple cabbage is tender. If needed, gradually add more water.

4. 4

   Transfer the cooked vegetables to a blender. Add the cashews, the juice of half a lemon, a pinch of salt, and the second glass of water.

5. 5

   Blend until smooth and creamy.

6. 6

   Cook the pasta in salted boiling water for 10 minutes, then drain it.

7. 7

   Toss the drained pasta with the purple sauce until well coated, then serve on plates.

8. 8

   Finish with crumbled white cheese, fresh thyme, and a very small amount of olive oil. Serve.

Notes

The source does not specify the weight of half a package of pasta or the quantities of cheese, thyme, and oil; the estimated yield and the weights of these unquantified ingredients are approximate or omitted.

Nutrition per serving

• pasta
• main course
• vegetarian
• with nuts
• boiled
• creamy sauce