Vegan Purim Pasta with Cabbage, Poppy Seeds & Pepitas
Recipe Type: Mian Dish
Cuisine: Festival
Author:
Did you know that Queen Esther is thought to have been a vegan? Read more from the Los Angeles Times, then honor vegan Queen Esther by making this vegan pasta dish for Purim. –
Ingredients
- 1 box quinoa spaghetti
- 1 medium onion
- 1/2 head green cabbage
- Olive oil
- Salt and freshly ground black pepper
- 1 cup cooked chickpeas
- 1 heaping teaspoon dried parsley
- 3 teaspoons poppy seeds
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1/2 cup chickpea cooking water
- 1/2 cup pasta cooking water
Instructions
- Preheat the oven to 350°.
- Spread the pepitas on a baking sheet and toast for 10 minutes.
- Slice the onion into semi-circles and sauté in olive oil and salt.
- Slice the cabbage into long slices and add to the onions when they are translucent. Season with salt and pepper and cook on medium heat for 20 minutes.
- Prepare the pasta.
- Add the chickpeas, parsley and poppy seeds to the onion and cabbage mixture and mix to combine. Add the pepitas, reserving a handful for garnish.
- Scoop out 1/2 cup of pasta water and add it to the mixture. Optional: also add 1/2 cup chickpea cooking water.
- Add the pasta into the mix and toss well to combine.
- Garnish with pepitas and serve.