I strive to eat more vegan and here I will share a new vegan recipe with you. This is a really comfying vegan pasta which is perfect to eat after a long run. It taste soo good and thanks the the red cabbage it has purple color.

This recipe is for food prep of 4-5 large portions of pasta and sauce.


30 minutes


30 minutes




Pasta sauce:

Salt 2 Tea spoons

Red cabbage ; 1/2 small cabbage head

2 yellow onions

1 garlic

4cm ginger

3 large carrots

200-300g kale

I use brand himalayan salt

Olive oil or coconut oil (I use garants coconut oil)

Coconut cream 2 packages from Garant

Pasta: sweet potatoe noodles (from 100% sweet potatoes)

How to do it:

Peel and chop the yellow onions.

Peel and chop the garlic.

Peel and chop the ginger.

Finley mince the carrots.

Finley mine the red cabbage.

I mixed all veggies in a mixer so all was finley divided.

Add oil to a frying pan, add all the minced veggies. Fry it for a few minutes before adding the coconutcream. Let it simmer.

Cook the sweet potatoe noodles, mine has a cook time of 6 minutes, make sure you use a brand with 100% sweet potatoes and no additives.

Mixe the fried veggies with the cooked noodles so that you get a nice purple color of the noodles.

I hope you like it!

I try to eat as much ecological products as possible so when you go grocery shopping, look for ecofriendly.

Did you make this recipe?

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