Ingredients
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8 oz gluten-free or wheat pasta (penne, fusilli, or rigatoni work well) gluten-free or wheat pasta8 oz gluten-free or wheat pasta (penne, fusilli, or rigatoni work well)
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1 cup raw cashews (or sunflower seeds for nut-free) sunflower seeds1 cup raw cashews (or sunflower seeds for nut-free)
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3/4 cup water (plus more for soaking) water3/4 cup water (plus more for soaking)
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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2 tbsp nutritional yeast nutritional yeast2 tbsp nutritional yeast
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1 1/2 tbsp berbere spice blend berbere spice blend1 1/2 tbsp berbere spice blend
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1 tbsp tomato paste tomato paste1 tbsp tomato paste
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1 tsp maple syrup maple syrup1 tsp maple syrup
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp sea salt, plus more to taste sea salt1/2 tsp sea salt, plus more to taste
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2 cups green cabbage, thinly sliced green cabbage2 cups green cabbage, thinly sliced
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1 cup carrots, julienned or thinly sliced carrots1 cup carrots, julienned or thinly sliced
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1 cup potato, diced small potato1 cup potato, diced small
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 tbsp olive oil or water for sautéing olive oil1 tbsp olive oil or water for sautéing
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1/4 cup fresh cilantro or parsley, chopped (for garnish) fresh cilantro1/4 cup fresh cilantro or parsley, chopped (for garnish)
Directions
Prepare the pasta and sauce simultaneously for efficiency. Sauté the vegetables until just tender to maintain texture and color. Toss the pasta in the creamy, spicy sauce and serve with the vibrant veggie topping for a balanced, Ethiopian-inspired meal. For a nut-free version, simply substitute raw sunflower seeds for the cashews. Adjust berbere spice to taste—Ethiopian blends can vary in heat. For extra greens, toss in some spinach with the sautéed veggies.
Steps
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1
Done
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If using cashews, soak them in hot water for 20 minutes. If using sunflower seeds, do the same. |
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2
Done
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Cook pasta according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside. |
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3
Done
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Meanwhile, heat olive oil (or water for oil-free) in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes. |
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4
Done
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Add diced potato and a pinch of salt. Cover and cook for 5 minutes, stirring occasionally. |
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5
Done
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Add carrots and cabbage, cook uncovered for another 7-8 minutes, stirring often, until vegetables are tender but still vibrant. |
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6
Done
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In a blender, combine soaked cashews (drained), water, lemon juice, nutritional yeast, berbere spice, tomato paste, maple syrup, smoked paprika, and 1/2 tsp salt. Blend until creamy and smooth. Adjust water for consistency. |
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7
Done
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Return drained pasta to the pot. Pour in the berbere cashew cream sauce and toss to coat. Add a splash of reserved pasta water if needed for silkiness. |
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8
Done
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To serve, divide pasta among bowls. Top generously with the sautéed atakilt-style vegetables. Garnish with fresh cilantro or parsley. |
