Pasta is one of our staple, go to meals. Before The Eczema Diet, we would make a tomato-based pasta or pesto pasta at least once a week. Our two boys love pasta too! Especially our newest muncher who, at 8 months old and no teeth, handles pasta surprisingly well.
Cabbage in pasta? I know what you’re thinking. I was thinking it too! But we had some cabbage in the fridge that needed to be eaten soon so we thought, why not! Throw it in! And wow! It worked really well. Who knew!
Creamy Cabbage and Lentil Pasta
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients
- 250g pasta (spelt, chickpea, buckwheat or whichever you prefer)
- 1 can lentils, drained and rinsed
- 1/4 red or white cabbage, sliced
- 1 quantity of Creamy Cashew Sauce
- 1 tbs Rice Bran oil
Method
1. In a saucepan, boil water for pasta.
2. Heat oil in frypan and saute cabbage until soft.
3. Add the creamy cashew sauce to the pan. Stir through
4. Add the lentils and pasta and stir to combine.
Zest in the Kitchen 