GATHER THE GOODS
1 red onion, sliced into half moons
1/2 small head red cabbage, shaved thin
1 teaspoon smoked paprika
1 teaspoon tumeric powder
1/4 pound linguini, snapped into quarters (preferably De Cecco)
kosher or sea salt to taste
1- 13.5 ounce can organic coconut milk
2 tablespoons miso paste
Heat a medium saucepan over medium high heat with olive oil.
Saute the red onions until they begin to brown slightly then toss in the cabbage and stir.
One the cabbage has wilted down, mix in the linguini.
Pour the coconut milk over top. Add about 1/4-1/2 cup of water if you want the consistency to be a little more soupy.
Stir in the miso paste and cook for about 8- 10 minutes until the pasta is al dente.
***This is very easy to overcook since the pasta is floating in liquid entirely, so you are better off undercooking it!