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Magical Color-Changing Pasta (with Lemon Garlic Olive Oil Sauce)

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An edible science project! A naturally dyed pasta made with purple cabbage and tossed with a light Lemon Garlic Olive Oil sauce! Naturally gluten free and vegan.

Ingredients

  • 1/2 medium head purple cabbage, cut into large chunks
  • 1/2 lb. fettuccini, GF if necessary
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 3 small cloves garlic, minced
  • 1 lemon, juiced
  • salt + pepper
  • pasta water
  • Toppings: fresh parsley, vegan parmesan, lemon zest, red pepper flakes

Instructions

  1. Fill a large pot 3/4 the way up with water. Add your cabbage, and set over high heat. Let the water come up to a boil, cover with a lid, reduce to medium heat, and let cook for about 20 minutes.
  2. Carefully remove the cabbage with a pair of tongs or with a kitchen spider. Discard or save to sauté later.
  3. Bring the water up to a boil again, adding a large pinch of salt. Add your fettuccini, and cook according to package instructions.
  4. While your pasta is cooking, make your sauce. Heat a medium-large skillet over medium heat. The skillet should be large enough to fit your pasta. Add olive oil and shallot, and sauté for a minute. Add garlic, and continue sautéing. Add lemon juice, and season with salt and pepper. Turn off the heat and let your pasta finish cooking.
  5. Once your pasta is al dente, use tongs or a kitchen spider to add it to the sauce. Some pasta water will end up in the skillet – that’s okay because it’ll thicken the sauce. Toss your pasta in the sauce and watch it turn bright pink! Top with your desired toppings (parsley, vegan parm, lemon zest, red pepper flakes, etc.), and enjoy!

Notes

If you want to make a full pound of pasta here, double all of the ingredients except for the cabbage.

Inspired by Lauren Toyota (she showed something like this on Instagram once).

Find it online: https://www.fooduzzi.com/2017/10/magical-color-changing-pasta/

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