Creamy Cashew Pinto Pasta with Warm Red Cabbage
There’s something deeply satisfying about a meal that looks simple on paper but eats like it took way more effort than it actually did. This creamy lentil pasta bowl with pinto beans and warm red cabbage is exactly that kind of meal. It’s rich without being heavy, hearty without feeling dull, and layered with flavors that come together naturally—no complicated techniques, no long ingredient list.
This is the kind of plant-based dinner you make when you want real nourishment: protein from lentil pasta and pinto beans, fiber and antioxidants from red cabbage, and a silky cashew sauce that pulls everything together. It’s comforting, colorful, and filling in a way that actually lasts. Perfect for busy nights, meal prep, or when you’re trying to prove (to yourself or someone else) that plant-based food can be both practical and crave-worthy.
If you’re looking for a bowl that checks the boxes—fiber, protein, flavor, and satisfaction—this one earns its place in the rotation.
Lentil pasta
Frozen soaked pinto beans
Cashews
Shredded red cabbage
Apple Cider Vinegar
Salt
Pepper
Garlic powder
Onion powder
Paprika
Instructions
Cook the pinto beans
• Simmer until fully tender and creamy (if already cooked, just warm them).
• Lightly salt at the end.
2. Make the cashew cream
• Soak cashews in hot water 10–15 minutes.
• Blend with fresh water + salt until smooth and pourable.
• Taste → it should be rich but not heavy.
3. Cook the lentil pasta
• Salt the water well.
• Cook just to al dente (lentil pasta goes soft fast).
4. Sauté the red cabbage
• Warm oil in a pan, add cabbage, pinch of salt.
• Cook until softened and slightly jammy.
• If you have vinegar or lemon, a splash here
5. Bring it together
• Toss pasta with cashew cream and pinto beans.
• Add a splash of pasta water to loosen.
• Top or fold in the warm cabbage.
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