How to Cooking at dinner Macrobiotic Spring Cabbage Pasta

Tom Gutierrez
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cooking at dinner Macrobiotic Spring Cabbage Pasta
Page content

How to Cooking at dinner Macrobiotic Spring Cabbage Pasta Delicious, fresh and tasty.

Macrobiotic Spring Cabbage Pasta. Great recipe for Macrobiotic Spring Cabbage Pasta. Only add the pasta after bringing the pot of water to the boil. Seasonal vegetables are full of nutrients, so use spring cabbage if possible.

Season cabbage mixture with salt, pepper, and red pepper.

Add pasta to cabbage mixture and continue to cook over medium heat while stirring.

If cabbage becomes too dry, add about a tablespoon of water at the time to prevent burning.

You can cook Macrobiotic Spring Cabbage Pasta using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Macrobiotic Spring Cabbage Pasta

  1. You need 160 grams of Pasta.

  2. It’s 180 grams of Cabbage.

  3. Prepare 2 clove of Garlic.

  4. It’s 1 of Olive oil.

  5. You need 1 of Salt.

I used minced onion and garlic salt instead of the garlic and onion and added a little salt & pepper.

Let it soak for a minute.

Heat the olive oil in a heavy pot, over medium high heat.

Add the chopped onion and celery when hot.

Macrobiotic Spring Cabbage Pasta instructions

  1. Remove the germ from the garlic, and slice. Cut the cabbage into bite-sized pieces..

  2. Boil plenty of salted water, add a dash of salt (100 parts water to 1 part salt), and cook the pasta..

  3. A minute before the pasta finishes cooking, add the cabbage and boil with the pasta..

  4. Add the cooking water to a frying pan. Then add the pasta and cabbage, and season with salt..

I hope you like all of these vegan spring recipes as much as I do!

This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs.

Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher's mitt for the sweet, bright green peas.

You could also use orecchiette, an ear-shaped pasta that serves the same purpose.

Popular pasta shapes, such as penne, fusilli or farfalle would all work well in this recipe, but the choice is yours so use whatever pasta works for you.