Pasta with braised radicchio and pine nuts

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Recipe by Damaris Beems Course: MainCuisine: Italian




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Radicchio is not so common while it is such a delicious vegetable. Raw but certainly also smothered like in this pasta. Nicely ‘lit up’ with lemon zest and balsamic vinegar. And made ‘earthy’ again with the pine nuts. A feast. A nice quick lunch dish or just nice for the evening meal… All is fine.


  • 400 gram pasta

  • 2 sjalots

  • 2 red onions

  • 5 cloves garlic

  • 1 large radicchio

  • 50 ml balsamic

  • 10 sprigs fresh thyme

  • 2 lemons

  • olive oil

  • salt and pepper

  • splash plant based cream


  • Preheat a heavy-bottomed pan. Pour a dash of olive oil into the pan and let it heat up. Then add the chopped onions, chopped garlic to the pan. Fry it gently for 5 minutes. Meanwhile, cut the radicchio into strips and remove the firm root stump. Mix it into the onion mixture and toss constantly. After 5 minutes, add the balsamic vinegar and the grated zest of the lemon. And the fresh thyme.
  • In another pan, boil a good amount of water and then cook the pasta according to package directions.
  • Season the radicchio with salt and pepper. Add a splash of vegetable cream and stir well. When the pasta is cooked, toss it through the radicchio mixture. And serve it.

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