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.
Recipe type: Main
Cuisine: Italian
Serves: 2-4 Servings
Pasta Assembly
Buckwheat Pasta
  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.
Recipe by The Edgy Veg at