This is exactly the kind of meal I love making for weight loss. Plenty of vegetables, pasta, and peas come together in one pot for a hearty, comforting meal without any oil.

Servings: 3 generous portions

Ingredients

200 g dry anellini pasta
1 lb (454 g) frozen peas
300 g green cabbage, finely shredded
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp nutritional yeast
½ tsp dried mint
2 cups vegetable broth
2 cups water, as needed
Salt and black pepper, to taste

Instructions

1. In a large pot, cook the chopped onion with a splash of vegetable broth for about 5 minutes, until softened.
2. Add the minced garlic and shredded cabbage. Cover and cook for another 5 minutes.
3. Stir in the frozen peas, dried mint, and 1 cup of vegetable broth. Cover and simmer for 5–7 minutes.
4. Mash some of the peas directly in the pot to create a thicker, creamier sauce.
5. Add the dry pasta and remaining vegetable broth. Simmer uncovered for approximately 15–16 minutes, adding hot water ¼ cup at a time as needed.
6. Stir every 1–2 minutes to prevent sticking. The pasta should stay moist and saucy, not soupy.
7. Stir in the nutritional yeast, season with salt and black pepper, and let rest for 2 minutes before serving.

Enjoy!