Follow these steps for perfect results
olive oil
onion
peeled and finely diced
garlic
peeled and finely diced
fresh ginger
peeled and finely chopped
savoy cabbage
trimmed and finely sliced
leek
trimmed, washed, finely sliced
tomatoes
canned
vegetable stock
peppers
trimmed, deseeded and diced
soy sauce
whole wheat pasta
Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and ginger until softened.
Add cabbage and leeks and sauté briefly.
Add tomatoes (with juice) and roughly chop them in the pot.
Add 2 cups of water, vegetable stock, and diced peppers.
Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
Season with soy sauce.
Meanwhile, cook pasta in boiling salted water according to package directions.
Drain the pasta.
Stir the cooked pasta into the pot with the sautéed vegetables.
Serve in 4 bowls.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
Use any vegetables you have on hand.
Garnish with fresh parsley or basil.
Everything you need to know before you start
15 mins
Vegetables can be prepped ahead of time.
Serve in bowls, garnished with herbs.
Serve with a side salad
Top with grated Parmesan cheese (if not vegan)
Pinot Grigio
with lemon
Discover the story behind this recipe
A common and versatile dish enjoyed in many variations.
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