Step 1

If you are making your own pasta. Prepare it now: In a large bowl, whisk together the buckwheat and AP flour. Slowly add water, a little bit at al time, until a dough starts to come together. Note: You may not need to use all the water. In the bowl, or on a flat, clean surface, knead the dough for about 15 minutes, until the dough is smooth and elastic. Cover and let rest for 30 mins. Cut the dough in half. On a clean, flat surface (your counter is fine), use a rolling pin to roll out the dough into thin sheets, less than ¼ inch thick. Cut the dough into ¾-inch wide strips, and stack on top of one another. Set aside.

Step 2

In boiling salted water, boil potatoes for roughly 5 minutes.

Step 3

Add cabbage to the pot with the potatoes, and cook for another 5 minutes.

Step 4

Add the pizzoccheri pasta to the pot with the veggies and cook for another 5 minutes, or until al dente. The pasta should still have some chew to it. No one likes soggy pasta.

Step 5

Meanwhile, in a second saucepan, heat vegan butter for medium heat.

Step 6

Add garlic and cook for 3-5 minutes until fragrant. Reduce heat to keep warm.

Step 7

Using a slotted spoon or colander, remove the pasta and veggies from the cooking water and toss then into the pot with melted butter and garlic.

Step 8

Fold in both the soft vegan cheese and the mozz-style cheese.

Step 9

Add more butter as needed to create a creamy sauce.

Step 10

Add vegan parm and lots of pepper and again gently mix. Season with salt as required.

Step 11

Serve with a garnish of pepper and vegan parm, if desired.