Recipe by: K. Allrich

Make this delectable recipe gluten-free by using brown rice pasta.

1 1-pound package whole grain linguini or spaghetti
1 cup light vegetable broth, more as needed
1 medium onion, peeled, diced
2 cups cauliflower, chopped into small pieces
1/2 head white cabbage, cored, cut and thinly shredded
5-6 garlic cloves, minced
sea salt and freshly ground pepper, to taste
1/4 teaspoon fennel seed
Juice of 1 lemon
Fresh chopped parsley for garnish
Optional: 2 tablespoons pine nuts, slivered almonds or chopped hazelnuts
Bring a large pot of fresh salted water to a rolling boil and cook the linguini until it is al dente.

In a large, well seasoned (or non-stick) skillet or wok, heat 1/2 cup of the broth over medium heat and sauté the onion for 5 minutes, until soft. Add the remaining broth; add in the cauliflower, cabbage, garlic, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Keep on simmer and stir, cooking until the vegetables are tender-crisp. Add more broth, if needed to keep the vegetables from over-browning.

When the pasta is al dente, drain and rinse briefly; pour the linguini into the skillet and toss with the vegetables. Add more broth if needed to coat the pasta. Garnish with fresh chopped parsley. Sprinkle with pine nuts, if desired.

Serve with vegan “Parmesan”, and a generous green salad.

Servings: 4

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