Red Cabbage Pickled Pasta

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Notes: Make sure you grill your vegetables to a state you can eat them, but not too soft that they become soggy in the pasta.

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Red Cabbage Pickled Pasta
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Red Cabbage Pickled Pasta

This is a wonderful addition to my pasta recipes. This dish makes a wonderful main course all by itself. 
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course dINNER
Cuisine Italian
Servings 5 People

🥢 Equipment

  • Non Stick Cooking Pot

🍜 Ingredients

  • 1 Cups Pasta Fusilli or Macaroni
  • 1/2 Red Cabbage
  • 1/2 Cup Corn
  • 100 Grams Halloumi Cheese
  • 1/4 Cup Black Olives
  • 1/4 Cup Green Olives
  • 1/4 Red Ball Peppers
  • 1/2 Cup Toasted Sesame Seed Oil
  • 1/2 Medium Red Onions
  • 1 tsp Mild Curry Powder
  • 1 tsp Vegetable Stock Powder Optional
  • 1 tsp Black Pepper
  • 1 tsp Ginger Powder

🍰 Instructions

  • Boil the pasta until soft and drain through a sieve under water. Set aside to drain.
  • Prepare the red cabbage. Chop the red cabbage into desired shape and soak in warm water for about 10 mins. Drain and set aside.
  • Slice the onions, chop the red ball peppers and cube the halloumi cheese
  • On a baking tray, Slice the onions, chop the red ball peppers and cube the halloumi cheese. Spread the corn as well (if you are not using cooked corn).
  • Grill in a pre-heated oven for about 10 – 15 mins at 200C

Oil Mix

  • In a bowl, mix the toasted sesame seed oil, curry powder, ginger powder, black pepper and vegetable stock powder. I heated the oil up in a pan to cook the spices a bit.
  • Transfer cooked pasta into a separate bowl and pour the oil mix over it.
  • Add the grilled vegetables and mix thoroughly
Keyword pASTA, Vegan
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