About the Recipe
This recipe celebrates the flavors of fall with simple, seasonal ingredients. The sweetness of the carrots and the bold taste of black cabbage balance each other perfectly, creating a light, nutritious, and entirely plant-based dish. I chose farro pasta to mix up the fiber sources and add a rustic touch, making it perfect for a comforting and healthy dinner.
Ingredients
200 g farro pasta
3 medium carrots
150 g black cabbage (cleaned leaves, no stems)
Olive oil
Salt and pepper to taste
Fresh thyme
Preparation
Step1
Wash and peel the carrots, then slice them into rounds. Heat the olive oil in a large pan, add the carrots and thyme sprig. Cook over medium-low heat, stirring occasionally, until the carrots are tender (about 15-20 minutes).
Step2
Once the carrots are tender, blend them with an immersion blender. If the cream is too thick, add a little pasta cooking water to reach a smoother consistency.
Step3
In the meantime, bring a pot of salted water to a boil and cook the black cabbage for about 10 minutes, until it’s tender.
Step4
After 10 minutes, add the farro pasta to the same pot where the black cabbage is cooking and let it cook according to the package instructions. Be sure to reserve some of the pasta cooking water before draining.
Step5
Drain the pasta and black cabbage, then add them to the carrot cream. Use a bit of the pasta cooking water to help bring everything together, making the dish creamy and well combined.
Why I Love This Dish
Using fresh ingredients that nature offers us throughout the year isn’t just a healthy choice, it’s also an environmentally friendly one. Black cabbage, with its rich antioxidants, vitamins, and fiber, is an amazing vegetable that unfortunately doesn’t always get the recognition it deserves. In this dish, the carrot cream perfectly balances its slight bitterness, making it a delicious plate, ideal for your cozy autumn dinners.