Updated: Oct 22, 2020
Classic German ingredients like cabbage, sausages, mustard and beer makes this pasta dish fit for celebrating a virtual Oktoberfest. Vegan.
What do you think of when you say October? Libra sun and falling leaves? Well, yes, Halloween too! But that’s another post. You have to admit, the word ‘Oktoberfest’ does come to your mind, doesn’t it? Yeah, mine too!
Though the name suggests it all, still for those who are not familiar with Oktoberfest, it’s a Bavarian beer festival (accompanied by food) held all over Germany. Well, honestly in other countries too, because German immigrants like to celebrate their favorite festival no matter which country they now reside in. Last year, the St. Louis zoo arranged for a very nice Oktoberfest weekend. The whole zoo was decorated with German flags, carts selling hot pretzels and sausages were there. Jewelries made of black-red-and yellow beads were available in the gift shop. This year the whole Oktoberfest has been cancelled! I mean, what can you do? Safety first, right?
You can celebrate it at home though! You can always do that, with any festival! Traditionally Oktoberfest is celebrated from late September to first Sunday of October. But if you delay it by a few weeks, the hell won’t freeze over! Especially in a year like this, when every situation is ‘different and unusual’. And when it comes to have fun, you just need an excuse, the real calendar doesn’t matter much! So, here we are, celebrating Oktoberfest at home.
Now, I have a confession to make. I don’t have a single drop of German blood in me. But, so what? Who says you have to be of a certain origin to rejoice the festival of that country? I just said, you only need an excuse to celebrate anything at all! That is my motto. Especially if it involves food 😊
So, I was raking my brain with the question “what to make?” To be honest guys, I have absolutely no experience of cooking German food! But I know my pasta! I unequivocally do! So, I came up with a pasta dish even for Oktoberfest. Sorry, there’s no prize for guessing my country of origin though😁
But don’t worry. I can make a pasta as German as it can be! I chose all the ingredients that are as German as Jürgen Klinsmann 😉. You see, I used cabbage, sausages, beer and mustard. All of them are used in traditional German cooking. So, you can’t say that my pasta is not appropriate for this particular fest, okay? You say pretzels and potatoes? Okay, let’s save them for the next time!
Shall we cook now?
About the dish :
Course – Entrée
Servings – 4
Difficulty level – Easy
Recipe type – Vegan
Does it keep – Pasta gets mushy if it’s kept for long in the sauce and reheated. Serving right after cooking is the best way to go.
What you need :
1 tablespoon olive oil (or any vegetable oil)
1 teaspoon minced fresh rosemary (or 1/2 teaspoon dry)
3 cloves of garlic, minced
½ teaspoon red pepper flakes
2 to 3 cups shredded green cabbage
2 plant-based sausages cut into chunks (I used Beyond meat brand: Beyond sausage)
1.5 teaspoons Dijon mustard
1 tablespoon minced sun-dried tomatoes (I used the olive oil packed variety)
1 cup beer (I used Blue moon Belgian white because it is vegan)
3 oz vegan cream cheese (I used Miyoko’s ‘savory scallion’)
Salt and pepper to taste
9 ounces penne pasta
Shredded vegan parmesan cheese for topping (I used ‘Violife just like parmesan’)
What you do :
1. Heat olive oil in a large skillet over medium heat. Add rosemary, minced garlic and red pepper flakes to it.
2. Sauté until garlic is slightly brown.
3. Add shredded cabbage. Sauté until cabbage is light brown. 5-6 minutes.
4. Add the sausage chunks, sun dried tomatoes and mustard. Cook for 4-5 minutes more, stirring occasionally.
5. Add the beer. Stir and let cook uncovered until most of the beer evaporates.
6. Add the cream cheese and add 1/3 cup water, 2 tablespoons at a time.
7. Keep stirring. The cream cheese will melt and give the sauce a creamy, silky consistency.
8. Adjust salt and pepper. Turn the heat off and cover the sauce to keep warm.
9. Take 4-6 quarts of water in a deep sauce pan or pasta pot. Add 2-3 tablespoons of salt. Bring it to a rolling boil.
10. Add the pasta and cook uncovered, stirring occasionally. Cook it 0ne minute lesser than the package instruction because the pasta will carry on cooking when you add it to the warm sauce. If you cook right to the instructed time, it will be overcooked in the sauce.
11. Drain the pasta in a colander and to the sauce. Toss well, cover and set aside for 10 minutes. This will let the pasta absorb the flavor of the sauce and finish cooking.
12. Top with shredded parmesan and serve hot.
Nutritional info per serving :
Calories – 350 Cal
Carbohydrate – 32 g
Protein – 14 g
Fat – 16 g
Saturated fat – 5 g
Sugar – 3 g
Sodium – 444 mg
Dietary fiber –4 g
Replacements you can make :
Use Fusilli (cork screw) or shell pasta instead of penne.
If you don’t have Dijon mustard at hand, stone ground will work. Just lower the quantity to ¾ teaspoon.
Sun dried tomatoes are used here to give it a depth of flavor, but if you don’t have that at home, 1 teaspoon vinegar will do. I don’t recommend using fresh tomatoes here, they change the taste.
You can use any beer you like. Just keep in mind that if you use a darker beer, you may want to reduce the amount by ¼ cup or so because they have a stronger flavor.
Here I used a few techniques that are not quite German. Flavoring the cooking oil with garlic and rosemary, and topping the finished pasta with grated parmesan are classically Italian. But they are essential in making a good pasta dish, folks! So, let’s take our conservativeness off and enjoy this luscious bowl of Oktoberfest pasta. All hail to the köstlich !!
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
Kam - Al says
10/22/2020, at 5.35 AM
10/22/2020, at 10.29 AM
Thank you Kam -Al !