Vegan Purim Pasta with Cabbage, Poppy Seeds & Pepitas

Lisa Dawn Angerame
Recipe by
Lisa Dawn Angerame

Did you know that Queen Esther is thought to have been a vegan? Read more from the Los Angeles Times, then honor vegan Queen Esther by making this vegan pasta dish for Purim.

1 box quinoa spaghetti
1 medium onion
1/2 head green cabbage
Olive oil
Salt and freshly ground black pepper
1 cup cooked chickpeas
1 heaping teaspoon dried parsley
3 teaspoons poppy seeds
1/4 cup toasted pepitas (pumpkin seeds)
1/2 cup chickpea cooking water
1/2 cup pasta cooking water
  1. Preheat the oven to 350°.
  2. Spread the pepitas on a baking sheet and toast for 10 minutes.
  3. Slice the onion into semi-circles and sauté in olive oil and salt.
  4. Slice the cabbage into long slices and add to the onions when they are translucent. Season with salt and pepper and cook on medium heat for 20 minutes.
  5. Prepare the pasta.
  6. Add the chickpeas, parsley and poppy seeds to the onion and cabbage mixture and mix to combine. Add the pepitas, reserving a handful for garnish.
  7. Scoop out 1/2 cup of pasta water and add it to the mixture, or add 1/2 cup chickpea cooking water.
  8. Add the pasta into the mix and toss well to combine.
  9. Garnish with pepitas and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at