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: 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
- 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.
- In boiling salted water, boil potatoes for roughly 5 minutes.
- Add cabbage to the pot with the potatoes, and cook for another 5 minutes.
- 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.
- Meanwhile, in a second saucepan, heat vegan butter for medium heat.
- Add garlic and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.
- 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.
- Fold in both the soft vegan cheese and the mozz-style cheese.
- Add more butter as needed to create a creamy sauce.
- Add vegan parm and lots of pepper and again gently mix. Season with salt as required.
- Serve with a garnish of pepper and vegan parm, if desired.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/09/24/vegan-pizzoccheri-buckwheat-pasta-traditional-italian-recipe/