Buckwheat pasta with plant-based cheese, potatoes and savoy cabbage.
250gpizzoccheri (8.81 oz)
200gsavoy cabbage(7 oz)
180gplant-based cheese (we used Jeezo Vegourmet Alpi)(6.35 oz)
60gplant-based butter(2.12 oz)
50gplant-based parmesan(1.76 oz)
First, put on some water to boil.Peel the potatoes and cut them into pieces.Wash the savoy cabbage and cut it into strips.
When the water boils, add some salt and the potatoes.
After 2 minutes, add the cabbage and cook for about 5 minutes.
Add the pasta to the pot and cook for about 10 minutes.
Meanwhile, heat the butter in a pan with the garlic cloves (peeled) and let them brown for about 2 minutes.Remove the garlic cloves.
When the pasta and the vegetables are ready, drain them.In the casserole dish, alternate layers of pasta and vegetables with layers of parmesan and cheese. Finish with a layer of parmesan and cheese. Then pour the garlicky butter over the entire surface.Serve warm.