I always love a pantry pasta and this Cabbage and Bowtie Pantry Pasta is one of my childhood favorites. Made with mostly pantry ingredients, it comes together in no time and tastes beyond delicious. It is vegan and GF friendly too!
This whole quarantine life and “avoiding the grocery store” has been so difficult for me. True story.
But what I will say is I am making it work. It’s forcing me to get creative with the stockpile of ingredients that I have on hand. Don’t get me wrong, I can’t wait for the day when I can go back to my spur of the moment grocery store trips. But in an effort to see things in a positive way, I’m loving my new use what you got motto.
Case in point? This pasta… yes
I had one half a head of cabbage that was seriously on its last leg. Typically when it comes to cabbage, I love roasting it with avocado oil and salt or making it into a slaw. But then I thought back to my childhood and my mom making this Cabbage and Bowtie Pantry Pasta recipe. I think it is because the original recipe calls for cream, but I have not eaten that pasta in so long and so I thought YES NOW IS THE TIME.
So let’s discuss.
First, you sauté onions, garlic, and red pepper flake in some olive oil. You also add in some canned anchovy fillets. I know what you are thinking. Sarah, canned anchovies are not good/taste fishy etc. Y’all need to trust me on this. The canned anchovies are what give this pasta a super salty/umami flavor that is not fishy at all! If you are vegetarian/vegan, capers make an excellent substitution.
Then, while you are cooking your pasta (I love this brand of chickpea pasta for extra protein), you add in your sliced cabbage. Having a head of cabbage around is great, especially during these quarantine times. It tastes forever and taste SOOO good with mustard.
Then, once you add in your cabbage, you add in nondairy milk (or, if ya want to keep it traditional, light cream.) I also add in some vegan cream cheese (this brand in particular) for some extra creamy-ness. Then, top with parm and parsley and you are done!
I love serving this with some crusty bread and a fresh salad for a quick and easy dinner. I hope y’all love it, even with some “unique” ingredients. As always, if you make it, let me know my tagging me on Instagram, pinning me on Pinterest, or sharing it in your stories. I always love to see how you change it up!
Yields 4 servings
5 minPrep Time
15 minCook Time
20 minTotal Time
- 8 oz bowtie pasta (or whatever shortcut pasta you want), cooked according to package directions and with 1/4 cup pasta water reserved
- 2.5 tablespoons olive oil (can also use the oil from the anchovy container)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 6 flat anchovies (if vegan, substitute 2 tablespoons rinsed capers)
- 1/8 teaspoon dried red pepper flake
- 3 cups thinly sliced green cabbage (around 1/2 large head)
- 2 cups thinly sliced red cabbage (around 1/2 medium head)
- 1/4 cup nondairy milk of choice (the original recipe calls for 1/4 cup light cream so use that if ok with dairy)
- 1-2 tablespoons vegan cream cheese or cashew cream (optional, but makes the pasta super flavorful)
- 1/4 cup parmesan or vegan parm
- chopped parsley, for serving
Rinse anchovies to remove a bit of the fishy taste. Heat a large frying pan with olive oil, then add garlic, anchovies (or capers), and red pepper flake. Cook, mashing up the anchovies/capers for 2-3 minutes, until the garlic becomes fragrant. Add sliced yellow onion. Cook for 3-4 minutes or until the onion becomes translucent.
Add sliced cabbage (green + red) and cook until tender, approximately 5-6 minutes. Season with salt + pepper. Add cooked pasta and stir to combine. Add nondairy milk and vegan cream cheese or light cream. Stir to combine. Add vegan parm or regular parm. Stir to combine and transfer to serving container. Top with chopped parsley and serve with extra parm and red pepper flake. EAT