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Lemon Asparagus Cabbage "Pasta"

Lemon Asparagus Cabbage "Pasta"

This dish is just as light and refreshing as It is hearty and satisfying, perfect for all my low-carb lovers!

If you are looking for a new summer dish to have on your dinner party rotation -- this one will leave an impression! 

Thinly slicing cabbage helps to mimic pasta, and when paired with sautéed asparagus, capers, olives, and a creamy lemon sauce your tastebuds won't miss the noodles at all! 

The recipe inspiration came from one of my absolute favorites, Rainbow Plant Life! 

Lemon Dijon Sauce 

2 tbsp olive oil 

1/4 cup lemon juice 

1.5 tsp spicy dijon mustard

1/2 tsp sea salt 

few pinches red pepper flakes

 

Lemon Asparagus Cabbage "Pasta" 

2 medium shallots, sliced thin

3 garlic cloves, minced 

zest of 2 lemons, divided ( from the lemons you used for the sauce) 

1 cabbage head, sliced into very thin strips ( stem and core removed) 

1 bunch asparagus, trimmed & sliced in 2-inch diagonal pieces 

1 can navy or any white bean, drained and rinsed 

salt & pepper to taste 

3 tbsp nutritional yeast 

2 tbsp capers 

6-7 green olives, halved ( optional ) 

fresh basil, slivered 

Whisk your sauce together in a mason jar or bowl. Set aside. 

Add 1 tbsp olive oil to a large saute pan or dutch oven over medium heat. 

Add your shallots and garlic and saute for a few minutes, stirring continuously to not burn. 

Next, add in your asparagus pieces and saute together until they are fork-tender and bright green ( don’t overcook.) Turn off the burner and add half your lemon zest. Stir in. 

Add your asparagus medley into a bowl ( you will be adding It back into the pot shortly) 

If needed, add a small dash of olive oil back into the pan and return to medium heat. Add your cabbage strips, stir a few times, and then let sit 60 seconds. Now cover for 60 seconds. Remove the lid and stir a few times more. 

Once your strips are tenderized add in your dressing, your asparagus medley, and nutritional yeast Use tongs to toss everything together. Fold in your beans

Turn off your burner. 

Add in your capers, olives, basil, a dash of sea salt, pepper, and the remainder of your lemon zest. Toss all together. 

Taste and adjust your salt/pepper/ lemon! 

 

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