Purple Cabbage Pasta (Creamy Red Cabbage Sauce Pasta)

Give your regular pasta a vibrant twist with this Purple Cabbage Pasta, where the creamy sauce gets its beautiful lavender hue naturally from purple (red) cabbage. Blended with soaked cashews, sautéed onions, and fresh basil, this sauce is rich, velvety, and packed with nutrients. It’s a wonderful way to sneak more vegetables into your meals while enjoying a restaurant-style creamy pasta—without using heavy cream. Perfect for lunch, dinner, or when you want to impress guests with a naturally colorful dish.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3

Ingredients:

For the Purple Cabbage Sauce:
1 tbsp olive oil or butter
1 medium onion, roughly chopped
2 cups shredded purple (red) cabbage
¾ cup water or vegetable stock
10-12 cashews, soaked in warm water for 20 minutes
Salt to taste

For the Pasta:
2 cups penne pasta, boiled al dente
1 tbsp olive oil or butter
Prepared purple cabbage sauce
Salt to taste
Freshly crushed black pepper, to taste
1 tsp Italian seasoning (optional)
4-5 fresh basil leaves, chopped
Chili flakes (optional, for heat)
Grated cheese (optional, for serving)

Method:

Soak the cashews in warm water for about 20 minutes until soft.

Heat olive oil in a pan and sauté the chopped onion until translucent.
Add the shredded purple cabbage and sauté for 2-3 minutes.

Pour in the water (or vegetable stock), cover, and cook for 8-10 minutes until the cabbage becomes soft.
Allow the mixture to cool slightly.

Drain the soaked cashews and blend them with the cooked cabbage mixture into a smooth, creamy sauce. Add a little water if needed for a silky consistency.

In the same pan, heat a little olive oil or butter. Pour in the prepared purple cabbage sauce.
Season with salt, black pepper, Italian seasoning, and chili flakes if using. Simmer for 2-3 minutes.

Add the boiled penne pasta and toss gently until every piece is well coated with the creamy purple sauce.

Stir in freshly chopped basil and cook for another minute.

Serve hot, garnished with more basil leaves, freshly cracked black pepper, and grated Pcheese if desired.

Tips:
Use freshly cooked pasta for the best texture.
Reserve a little pasta water to loosen the sauce if it becomes too thick.
Cashews create a naturally creamy, dairy-free sauce without using cream.
Add sautéed mushrooms, broccoli, zucchini, or sweet corn for extra nutrition.
Finish with a squeeze of lemon juice to brighten the flavors.

➡️Why You’ll Love This Recipe

Naturally vibrant purple color without artificial ingredients.

Creamy and satisfying without heavy cream.
Rich in antioxidants from purple cabbage.

Cashews add healthy fats and a silky texture.

Kid-friendly and a fun way to enjoy more vegetables.

Perfect for weeknight dinners or special occasions.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or water to restore the creamy consistency.