Red Cabbage Ragu

Makes you say YUM!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat avocado oil in a skillet over medium heat. Add minced garlic and diced yellow onion. Sauté for about 5 minutes until softened.

Step 2

Add diced red cabbage to the skillet. Season with salt, pepper, dried oregano, cinnamon, coconut aminos, tomato paste, cashew cream (or cashew butter), and coconut sugar. Sauté for 15 minutes, stirring occasionally.

Step 3

After 15 minutes, pour in vegetable stock and lemon juice. Add tomato sauce, cashew cream (or cashew butter), and minced fresh rosemary or thyme. Reduce heat to low, cover, and simmer for another 15 minutes.

Step 4

While the sauce simmers, cook pasta according to package instructions until al dente. Reserve a few tablespoons of pasta water before draining.

Step 5

Once the sauce is ready, add the cooked pasta to the skillet along with a few tablespoons of pasta water. Mix until the sauce evenly coats the pasta.

Step 6

Serve this Red Cabbage Ragu Pasta hot, topped with a few grated Brazil nuts as vegan "parmesan" and freshly ground pepper to taste.

Step 7

Enjoy!

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