RECIPE : fettuccine twirls with garlicky purple cabbage & cheesy chickpea sauce

comments 16


this is a recipe from the what i eat in a day video i posted yesterday. it was a spontaneous dish, i’ve never tried it before – but it turned out so good that i’ll my hardest to remember exactly how i made it and write down the recipe.
so i don’t have any exact measurements, but i think this is a dish that’s difficult to mess up.

i’m not sure why i haven’t thought of making sort of a runny hummus and using it as a cheesy pasta sauce before ? genius move on my part.
and with the garlicky purple cabbage, crunchy walnuts and beautiful whole wheat pasta – it’s a winner in my book.


fettuccine twirls with garlicky purple cabbage & cheesy chickpea sauce :
serves 2
2 portions of whole wheat fettuccine (make sure it’s egg-free, or use gluten-free pasta if you prefer)
500 ml / 2 cups of purple cabbage, shredded
2 – 3 garlic cloves, minced
250 ml / 1 cup cooked chickpeas
about 2 tbsp nutritional yeast (optional)
about 0.5 – 1 tbsp of lemon juice
salt & pepper, to taste
a handful of walnuts, roughly chopped
1 green onion, sliced

– sauté the purple cabbage with half of the garlic in a little bit of water, until softened. add salt and pepper to taste.
– boil a small pot of water.
– place the chickpeas in another pot and add water until the peas are barely covered. bring to a boil and remove from heat. add the rest of the garlic, lemon juice, nutritional yeast (if using). mix with a hand mixer or in a blender, being careful not to burn yourself, and add salt and pepper to taste. use the boiled water from the other pot if needed, to make the sauce less thick.
– cook the pasta according to the package.
– place purple cabbage on a large plate, twirl the pasta and place on top, drizzle with sauce, and garnish with walnuts, spring onion, and more nutritional yeast. or just throw everything in a huge bowl and give it a toss, if you’re not in the mood to play with your food.

next time i’m going to add some white miso paste to the sauce – i’m betting that’ll be even more weirdly delicious !


i’m just in love with this dish, such a show stopper ! what do you think ?

more pasta ?
homemade pasta without a machine / the only tomato sauce you’ll ever need / fettuccine alfredo
pasta2c tomatosauce1small kathyp6

love // jenny

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  1. Nåh ja, det er jo egentlig bare en tynd hummus;^)
    Jeg glemte at sige i går, at min favoritefterårsgrøntsag er butternutsquashen:-)

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  3. Just made this for lunch today (reduced the portions a bit, though), and it was fabulous! I’ve been loving your recipes :)

  4. You are lovely and I just jumped over from your Youtube vlog! One thing ,wouldn’t you want to say cheesy tasting so us vegans don’t misunderstand that you are putting cheese in this? The presentation is world class I have to say=D I ran in the other room to show it to my husband! We will try your recipe this week for sure–you can count on me subbing and following. Cheers from New Zealand<3

  5. I just made this. Had to substitute cashews for almonds but it is DELICIOUS! Thank you so much! Happy yummy tummy in Ohio USA for sure!

  6. First of all, love your website. Saw the collab with Chungmooksaram and had to come see what you’re all about. Recently went vegetarian and am enjoying making your recipes. I modified this one a bit- made my sauce out of some purple yam and garlic hummus I already had, just thinned it a bit with water and added the walnuts and green onion and added some turmeric spiced hemp hearts and used buckwheat noodles. Not as pretty, but so good I are the whole thing! Please keep the recipes coming!!

  7. just made it ! ! only added tahini to the sauce —
    it is amazing!
    thank you for all your recipes jenny you have a great talent !!

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