Point 9 of 10 · Page 9 of 10
9. Creamy cabbage and mustard pasta
Cook 4 ounces of pasta according to the packet. While it cooks, soften half a sliced onion and a quarter cabbage, shredded, in a tablespoon of oil. Add small splashes of pasta water as needed to stop the cabbage catching.
When the cabbage is soft, stir in a quarter cup of cream or a suitable unsweetened cooking alternative. Add a teaspoon of mustard, then taste before adding more. Toss with the pasta and loosen with cooking water until the sauce coats the shapes.
A little sharpness helps this dish avoid tasting flat. Black pepper or lemon juice may be enough if you don’t use mustard. Choose a plant-based cooking product for its flavor and cooking instructions rather than assuming every drink can stand in for cream. A bean side can make the meal more substantial.
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