Creamy Vegan Cabbage Pasta

Silky sautéed cabbage and pasta in a savory walnut, oat-milk, and nutritional-yeast sauce.

Serves 4 to 6.

1/2 cup nutritional yeast	Whisk with 2 tbsp oil, 1/2 tsp salt
1 lb bucatini or rigatoni	Salt boiling water generously; add pasta	Cook minimum package time, barely al dente	Reserve ladleful pasta water; drain; return pasta	Toss over medium-high heat 1-2 min	Add reserved pasta water as needed	Fold in cooked cabbage	Remove from heat; stir in lemon and pepper	Serve with basil, flaky salt, and additional pepper
1 1/4 cups full-fat oat milk or cashew milk	Whisk with 2 tbsp oil, 1/2 tsp salt
3/4 cup walnuts (3 oz), ground into a coarse powder
5 tbsp extra-virgin olive oil, divided	Heat 3 tbsp oil over medium-high heat	Toss; sauté with 1 tsp salt, about 10 min	Lower heat and deglaze if browning too quickly	Stir aromatics 2 min; remove from heat
1 small green cabbage, about 1 1/2 lb	Quarter, core, and slice cabbage very thinly
Kosher salt
Freshly ground black pepper
4 large garlic cloves, sliced as thinly as possible
1 tbsp fresh thyme leaves, roughly chopped
1/2 tsp crushed red pepper
1 tbsp fresh lemon juice
1 cup fresh basil, chopped or thinly sliced
Flaky sea salt

Notes