Vegan Pizzoccheri | Buckwheat Pasta Recipe | Traditional Italian Recipe Made Vegan

By September 24, 2019Vegan Recipes

Craving Pizzoccheri or having guests over for some delicious buckwheat pasta, but looking for a dairy-free, egg-free or vegan Pizzoccheri recipe? I’ve veganized many traditional dishes and created (with a professional chef) the best recipe for this traditional Italian Pizzoccheri.Vegan Pizzoccheri

For those who are hearing pizzoccheri (peet-zo-key-AIR-ee) for the first time, it’s a traditional Italian dish from the Lombardy region of Italy, specifically Valtellina in the north-most point of Lombardy.

Because this Italian dish comes from the mountainous area of Northern Italy, close to the Swiss Alps, this dish has lots of ingredients known to grow in that area including cabbage, potatoes, and dairy, especially cheese. It’s very much a “comfort food” dish, which we all know I love to veganize comfort food. It’s also a calorie-rich dish that’s the ideal fuel for energy after exercising on the Alps.

Apres-ski with Pizzoccheri, anyone?

You can share & print my recipe below to make your own Vegan Nacho Cheese Sauce! Or you can watch me on YouTube show you how to make it!Vegan Pizzoccheri Recipe

Hi, I’m Candice & welcome to The Edgy Veg! Where I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.

Related Recipe: Vegan Lasagna

Pizzaoccheeri is made with a hearty flat buckwheat noodle made with milk, eggs, and two types of flour. My vegan Pizzoccheri recipe is made with no milk or eggs.

The Pizzaoccheeri sauce is traditionally “cheesy” and made with butter and a variety of cheeses. My vegan Pizzaoccheeri sauce will be made with vegan butter and my “cheesy” selections of vegan cheese, creating a big, rich and creamy flavour. The sauce also includes potatoes, cabbage, and garlic.

How To Make: Vegan Pizzoccheri Recipe

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If you want to view or print the recipe card, just scroll down for the full list of ingredients & instructions on how to make this Vegan Pizzochheri recipe. 

Traditional Italian Recipe Made Vegan

INGREDIENTS FOR VEGAN PIZZOCCHERI

INSTRUCTIONS FOR VEGAN PIZZOCCHERI

  1. If you are making your own pasta noodles. Prepare it now: In a large bowl, whisk together the buckwheat and AP flour.
  2. Slowly add water, a little bit at al time, until a dough starts to come together. Note: You may not need to use all the water.
  3. In the bowl, or on a flat, clean surface, knead the dough for about 15 minutes, until the dough is smooth and elastic.
  4. Cover and let rest for 30 mins.
  5. Next, cut the dough in half.
  6. On a clean, flat surface (your counter is fine), use a rolling pin to roll out the dough into thin sheets, less than 1/4 inch thick.
  7. Cut the dough into 3/4-inch wide strips, and stack on top of one another.
  8. Set aside.
  9. In boiling salted water, boil potatoes for roughly 5 minutes.
  10. Add cabbage to the pot with the potatoes, and cook for another 5 minutes.
  11. Add the pizzoccheri pasta to the pot with the veggies and cook for another 5 minutes, or until al dente. The pasta should still have some chew to it. No one likes soggy pasta.
  12. Meanwhile, in a second saucepan, heat vegan butter for medium heat.
  13. Next, add garlic and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.
  14. Using a slotted spoon or colander, remove the pasta and veggies from the cooking water and toss then into the pot with melted vegan butter and garlic.
  15. Fold in both the soft vegan cheese and the vegan mozz-style cheese.
  16. Add more vegan butter as needed to create a creamy sauce.
  17. Add vegan parm and lots of pepper and again gently mix. Season with salt as required.
  18. Serve with a garnish of pepper and vegan parm, if desired.

Voila! Creamy Vegan Pizzoccheri!

If you want more vegan recipes, click here for my newest recipes.Buckwheat Pasta | Pizzoccheri Recipe

Recipe for Vegan Pizzoccheri

Vegan Pizzoccheri | Traditional Italian Recipe
 
Prep time
Cook time
Total time
 
Pizzoccheri is a cheese-filled pasta dish made with buckwheat pasta, cabbage, potatoes and lots of cheese. It's a traditional Italian dish, especially in the Lombardy region, where it was created.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2-4 Servings
Ingredients
Pasta Assembly
Buckwheat Pasta
Instructions
  1. If you are making your own pasta. Prepare it now: In a large bowl, whisk together the buckwheat and AP flour. Slowly add water, a little bit at al time, until a dough starts to come together. Note: You may not need to use all the water. In the bowl, or on a flat, clean surface, knead the dough for about 15 minutes, until the dough is smooth and elastic. Cover and let rest for 30 mins. Cut the dough in half. On a clean, flat surface (your counter is fine), use a rolling pin to roll out the dough into thin sheets, less than ¼ inch thick. Cut the dough into ¾-inch wide strips, and stack on top of one another. Set aside.
  2. In boiling salted water, boil potatoes for roughly 5 minutes.
  3. Add cabbage to the pot with the potatoes, and cook for another 5 minutes.
  4. Add the pizzoccheri pasta to the pot with the veggies and cook for another 5 minutes, or until al dente. The pasta should still have some chew to it. No one likes soggy pasta.
  5. Meanwhile, in a second saucepan, heat vegan butter for medium heat.
  6. Add garlic and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.
  7. Using a slotted spoon or colander, remove the pasta and veggies from the cooking water and toss then into the pot with melted butter and garlic.
  8. Fold in both the soft vegan cheese and the mozz-style cheese.
  9. Add more butter as needed to create a creamy sauce.
  10. Add vegan parm and lots of pepper and again gently mix. Season with salt as required.
  11. Serve with a garnish of pepper and vegan parm, if desired.

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You guys must try the Vegan Pizzoccheri recipe & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and 5-star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #edgyveg in your caption so I don’t miss it!

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Pizzoccheri Recipe | PinterestEvery time I veganize a “traditional” dish from any culture, I always get lots of love, since many people miss having their traditional dish but now have allergies to milk, eggs, etc, and can now have it with my plant-based recipe version. However, sometimes I get some hate from hard-core fans who believe the traditional way (with milk, eggs, etc.) is the ONLY way and altering it is wrong.

To those people, I say BAH HUMBUG! They’re just blind to the fact that many people, whether vegan or with allergies, WANT to still enjoy their traditional dishes in a way there bodies and lifestyle can handle it. Don’t hate when there are many people who can’t have the “traditional” dish; celebrate the fact that they can still have a taste of their culture in a way that doesn’t hurt their body.

Anywho, here is a list of other Traditional Dishes That I Made Vegan:

 

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