Creamy vegan cabbage pasta

Green cabbage, plant-based milk, olive oil and walnuts come together in this surprisingly creamy, dairy-free pasta. When thinly sliced and sauteéd, cabbage softens into silky strands with a buttery sweetness, making it an ideal partner to mingle with pasta. To echo the rich savoriness of a classic white sauce without using cream or cheese, oat or cashew milk is mixed with olive oil, umami-rich nutritional yeast and finely ground walnuts. As it coats the pasta, the sauce naturally thickens while the cabbage practically melts into the pasta. Finish with fresh basil and lemon for a luxurious yet weeknight-friendly meal.