Buckwheat is my favourite grain: I love it as it is, eaten raw after soaking it in water, cooked like you would rice or quinoa, in crackers… and in pasta form. I love the consistency of buckwheat pasta so much: it doesn’t go too soft while you’re rinsing it in the sieve and the flavour is so comforting (bonus: it is gluten free!). I love combining it with Asian flavours like tamari so the other night I came up with this recipe:
Ingredients for 2 people:
- 2 portions of 100% buckwheat spaghetti
- 2 courgettes
- 2 handfuls of pine nuts
- 1 handful of sesame seeds
- 1 big (or 2 small) onions
- 2 cloves of garlic
- 5 tablespoons of tamari (or soya sauce/liquid aminos)
- 1 tablespoon of dried herbs
- olive oil
- salt, pepper
- Chop up your onions, garlic and courgettes
- Pour the onions and garlic in a pan with olive oil on a low heat. Let it cook while stirring for 2 to 5 minutes
- Add the courgettes and the pepper, mix it with the onions and garlic and let it cook for 5 to 8 minutes with a lid. Keep stirring.
- When the noise is a bit too loud (when there is no more oil or water basically), add the tamari and a splash of water, the pine nuts, sesame seeds and herbs. Put the lid on again and let it cook for another 5 to 8 minutes, still on a low heat.
- While you’re doing all this, cook your pasta as you would regular pasta. Read the packaging to know how long the pasta should be cooking.
- When the pasta is cooked, mix it with the courgette mixture and adjust the dressing.
- Serve – I love serving a miso soup on the side