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  • Prep-time: / Ready In:
  • Makes 8 cups

Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa, an Italian dish made with spring turnips and their tops. Radishes and their greens tops have a similar mild flavor. No tops on your radishes? No problem. Simply swap in 4 cups baby kale for the radish greens.

Vegan pasta dish with radish shown on a black plate on a wooden table

Ingredients

  • 2 large bunches radishes with green tops (30 to 40 radishes)
  • 12 oz. dry whole wheat orecchiette (3 cups)
  • ¼ cup nutritional yeast, plus more for sprinkling
  • 3 cloves garlic, minced
  • ½ to 1 teaspoon crushed red pepper

Instructions

  1. Trim greens from radishes, remove any tough stems, and wash 2 to 3 times in cold water to remove any grit. Drain well. (You should have about 4 cups.) Halve or quarter radishes.
  2. In a large pot cook orecchiette and radishes according to package directions for pasta, adding radish greens the last 5 minutes of cooking. Reserve 3 cups cooking water. Drain pasta and radishes.
  3. Add nutritional yeast, garlic, and red pepper to the still-hot pot. Add 2 cups of the reserved cooking water. Return pasta and radishes to pot; toss to coat. Add additional reserved cooking water if desired for saucier pasta. Sprinkle with additional nutritional yeast.

Comments (2)

(5 from 2 votes)
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Yvonne1 month ago
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Thankyou. This is delish. I love radish greens and nut yeast

annelise1 month ago
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I made this when I saw it in the magazine…doesn’t get easier than this, when it comes to healthy cooking.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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