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.

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Buckwheat noodles with pumpkin sauce

Buckwheat noodles with pumpkin sauce as a culinary experience. The dark color of the noodles and the light color of the sauce. Simply ideal.

Course main course, sauce

Keyword beans, Buckwheat noodles, Carrots, Edamame, oil-free, Peppers, Pumpkin, Spices, Vegan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

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.

Kale with buckwheat noodles

Kale is a leafy vegetable that includes other vegetables such as cabbage, broccoli and Brussels sprouts. It is characterized by its dark green, curly leaves and is known for being an extremely nutrient-dense vegetable. My creation kale with buckwheat noodles is a very tasty meal that was superbly matched with a curry sauce. Buckwheat noodles are noodles made from buckwheat flour. The noodles have a characteristic darker color compared to other noodles.

In German cuisine, the cabbage dish is a traditional winter vegetable and is often served with potatoes.

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Kale with buckwheat noodles

Kale prepared once differently than is always known. It is combined with pumpkin and root vegetables. In addition, a delicious curry sauce with buckwheat noodles.

Course main course

Keyword Buckwheat noodles, Curry, healthy, Kale, oil-free, Pumpkin, simply, Stew, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 150 g fresh kale, alternatively frozen kale
• 1 hokkaido pumpkin
• 1 onion
• 1 parsley root
• 1 parsnip small
• 2 large bright yellow beets
• 1 garlic clove
• 1 tsp curry powder
• 1 pinch of turmeric
• salt and pepper to taste
• 2 tsp spelt flour type 630 for binding
• 150 g buckwheat noodles
• boiling water

Instructions

• Wash kale and remove leaves from stem.
• Cut the leaves smaller and simmer in the water for 15 minutes.
• Then drain and coarsely blend with a little water using a blender.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Also peel and cut the beets and the other root vegetables.
• Put everything together with the kale in a pot with water.
• Add onion and garlic peeled and chopped.
• Simmer the stew for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Season to taste with the spices.
• Boil buckwheat noodles in water for 10 minutes.
• Then strain and serve with the vegetables.

Tip

Wash the leaves with warm water before cooking. This already takes away some of the bitter taste.

Interesting to know

There are so many endless possibilities for vegan cooking.