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Pizzoccheri with cabbage and potatoes

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Ingredients

For 4-6 people
300 g of pizzoccheri
5 medium potatoes
800 g of cabbage (or spinach or coasts, but with the cabbage are tastier!)
6 tablespoons nutritional yeast flakes
10 fresh Sage leaves
3 cloves of garlic
60 g corn oil

Instructions

Bring to a boil salted water and in the meantime peel the vegetables, cutting the potatoes into cubes and the cabbage into stiscioline.
As soon as the water boils, toss the potatoes, and after 10 minutes of cooking, add the pizzoccheri.
After 7 minutes, add the cabbage and finish cooking for another 8 minutes since resumes to boil.
Meanwhile, heat the oil in a saucepan and when it is hot (but not steaming!) add garlic sliced and chopped sage and let fry over very low heat for a few minutes, taking care not to burn the garlic.
When cooked, drain the pizzoccheri, leaving them slightly so that they brodosi a creamy sauce, and pour into a large bowl.
Sprinkle yeast flakes and pour the oil with the garlic and sage (the garlic you may discard it), mix well and serve hot!


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Notes

Thanks to Angela Verduci, cuoca professionale vegan

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