Cabbage Spaghetti with Garlic Butter Mushrooms
Ingredients
- 1/2 white cabbage
- 1 tablespoon olive oil
- 1 teaspoon Tuscan seasonings
- 4 cups sliced mushrooms
- 50 grams butter, melted (use dairy-free butter, if vegan)
- 2 garlic cloves, minced
- 1 teaspoon dry rosemary
- salt and pepper, to taste
Sauce
- 1/4 cup tomato paste
- 1/4 cup dairy-free mayonnaise
- 2 tablespoons mustard
- 1 teaspoon buffalo sauce
- fresh parsley, for serving
Preparation
Preheat oven to 180C and line a baking tray with parchment paper.
Cut cabbage into 1cm thick steaks and arrange on the prepared baking tray.
Drizzle with oil and sprinkle with seasonings.
Combine melted butter, garlic and rosemary in a bowl.
Bake cabbage steaks for 25-30 minutes or until soft.
Take out from the oven and let cool.
Add butter with mushrooms into a frying pan and cook for 10 minutes or until mushrooms are golden brown.
Break out the cabbage steaks into thin pasta-like stripes and add them into the pan with mushrooms.
Cook for another 3-5 minutes.
In a small bowl combine all the sauce ingredients together.
Serve cabbage mushroom pasta warm, drizzled with sauce and garnished with fresh parsley.
Notes
This recipe is low in calories and serves as a great pasta alternative.
