Buckwheat pasta is a delicious alternative to traditional pasta and offers a variety of health benefits. Contrary to what the name suggests, buckwheat noodles do not contain wheat, but are made from buckwheat flour, a gluten-free grain. They are therefore an excellent option for people with gluten intolerance or celiac disease.
Buckwheat noodles with pumpkin sauce
Buckwheat pasta with pumpkin sauce is an ideal combination. Add beans and some vegetables and the meal is perfect. I usually eat such a meal in the evening, because it is relatively fast and the day can thus end as always delicious.
Buckwheat noodles with pumpkin sauce
Ingredients
- 140 g buckwheat noodles
- water for boiling
- 60 g edamame beans frozen
- 1 red bell pepper
- 300 g hoccaido pumpkin
- 30 g carrots
- 1 small onion
- 1 half garlic clove
- 150 ml water
- 1 pinch of lovage herb dried
- salt, pepper and turmeric to taste
Instructions
- Boil pasta with water for 10 minutes.
- Cut the pumpkin in half, remove the core and cut into small pieces with or without the peel.
- Carrot, onion and garlic clove also peel and cut into small pieces.
- Put everything together in a pot with water.
- Add lovage herb.
- Let the pumpkin cook for 15 minutes.
- Then puree and season to taste.
- In the meantime, the edamame beans and the chopped bell pepper can be cooked for 10 minutes.
Tip
Buckwheat noodles with pumpkin sauce is simply a super meal. Chickpeas or white beans also go very well with the pumpkin sauce. For variety, you can also use a broccoli sauce.
Interesting to know
A daily portion of legumes provide a lot of nutrients and also taste extremely good.
