Source: Soup Addict | Serves: 6 | Time: 30 min
Changes: used gluten free pasta; replaced broccolini with broccoli; and used vegan cheese. I also forgot the bell pepper, but kept it here in the recipe.
4 cups vegetable broth (homemade to reduce sodium)
1 cup water
2 sprigs thyme
3 sage leaves
pinch of saffron
Handful flat leaf parsley
5 tbsp EVO
1 large leek, white and light green parts sliced (dark green flags washed and reserved)
8 ounces cremini #mushrooms, thinly sliced (stems removed and reserved)
1 small red bed pepper, chopped
2 cloves garlic, minced
1 small head green #cabbage, shredded
1 small head #broccoli, florets only
16 ounces gluten free pasta (campanella or penne)
1 cup white wine
1 cup shredded vegan parmesan cheese (for serving)
S&P, to taste
Heat vegetable broth and water in a 2 quart sauce pot over medium. Add the thyme, sage, parsley, saffron, and reserved leek leaves and mushroom stems. Bring to a boil then reduce heat to maintain a light simmer.
In a large dutch oven, heat 4 tablespoons oil over medium until shimmering. Add pasta and stir well to coat. Cook for several minutes, until the pasta is golden brown. Pour in the wine and continuing cooking, stirring every now and then, until most of the liquid has evaporated.
Strain the vegetable broth, discarding the solids, and add the liquid to the pasta. Adjust heat to bring the broth to a steady, gentle simmer, stirring occasionally.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil over medium until shimmering. Add the sliced leeks, sliced mushrooms, bell pepper, garlic and a big pinch of salt, sauteeing until all are soft and fragrant. Add the broccoli and cabbage, giving the pan a good stir to mix everything together. When the broccoli turns bright green, reduce heat to low and hold until the pasta is ready.
When the pasta has absorbed most of the broth (about 10 minutes), stir in the vegetables. Taste, and adjust salt and pepper to suit. Plate, and top each serving with Parmesan cheese.