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.

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?

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

Never miss a video by clicking here to Subscribe to my Channel

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. 

INGREDIENTS FOR VEGAN PIZZOCCHERI

• 2 cups buckwheat flour
• 2/3 cup all-purpose flour
• ¾ cup water
• 1 cup potatoes, peeled and cubed
• 1 pound savoy cabbage, freshly chopped
• 1/2 cup vegan butter or dairy-free margarine
• 2 cloves garlic, minced
• 1/4 cup soft neutral vegan cheese of choice (I use a goat cheese style), cut into slices or cubes
• 1/4 cup vegan mozzarella-style cheese, grated
• 2-3 tbsp vegan Parmesan of choice, to taste
• salt and pepper, to taste

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.

Recipe for Vegan Pizzoccheri

Vegan Pizzoccheri | Traditional Italian Recipe

 

Save Print

Prep time

15 mins

Cook time

22 mins

Total time

37 mins

 

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: The Edgy Veg

Recipe type: Main

Cuisine: Italian

Serves: 2-4 Servings

Ingredients

Pasta Assembly

• 16 ounces Pizzoccheri or Buckwheat Pasta (you can purchase it in dried or make it fresh, recipe included below)
• 1 cup potatoes, peeled and cubed
• 1 pound savoy cabbage, freshly chopped
• ½ cup vegan butteror dairy-free margarine
• 2 cloves garlic, minced
• ¼ cup soft neutral vegan cheese of choice, cut into slices or cubes
• ¼ cup vegan mozzarella-style cheese, grated
• 2-3 tbsp vegan Parmesan of choice, to taste
• salt and pepper, to taste

Buckwheat Pasta

• 2 cups buckwheat flour
• ⅔ cup all-purpose flour
• ¾ cup water

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.

3.5.3251

_________

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!

Share this Pizzoccheri Recipe on Pinterest

Every 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:

• Lasagna
• Indian Dal
• Fish & Chips
• Bulgogi Mushroom Lettuce Wraps
• Snowball Cookies
• Mexican Street Corn
• And so much more!