Cabbage, cheese and buckwheat pasta casserole

This mysterious slice of deliciousness is a casserole created from layering buckwheat pasta twists with cabbage, carrot and silverbeet with butter and sage. The pasta is 100% buckwheat, so gluten free, high in protein and low GI. Most gluten free pasta is highly refined, and therefore high GI meaning it spikes your insulin faster ultimately leading to inflammation and even weight gain. So buckwheat pasta is definitely a good option, and completely delicious too.Top the whole thing with a heap of cheese, and then bake in the oven.

Ingredients

• himalayan pink salt
• 2 sprigs of thyme
• 1 sprig of fresh sage
• 2 tbs extra virgin olive oil
• 2 tbsp unsalted butter
• 1 onion, sliced
• 1 large garlic clove
• pinch of red chilli flakes
• 1/4 head of green cabbage
• 1 cup sliced carrot
• 1 cup vegetable stock
• 1 big bunch of silverbeet, or use kale
• 3 cups of grated cheese, such as cheddar or gruyere

Method

1. Preheat oven to 180 deg C. Bring a large pot of salted water to the boil.
2. cut up the sage and strip the thyme from the sprigs. Heat the olive oil and butter in a heavy pot over a medium to high heat. Add the onions and herbs and cook, stirring occasionally until the onions are translucent.
3. Add the garlic and red chilli flakes, cook for about a minute and then add the cabbage and carrots and cook until the vegetables begin to soften. Add the vegetable stock and simmer until reduced by half.
4. Meanwhile cook the buckwheat pasta noodles according to packet directions.
5. Ladle out three cups of pasta water and add to the vegetables. Drain the pasta and set aside.
6. Bring the pot of vegetables to the boil, then remove from heat and stir in the pasta. Toss to combine.
7. Season with salt and pepper and sprinkle the cheese on top. Bake in the oven uncovered for 30 minutes until the cheese is bubbling.
8. Garnish with parsley and serve.