Speedy green saucy buckwheat pasta

Author: Vikki Moursellas

Photographer: John Paul Urizar

This saucy pasta is low in salt and high in flavour!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 tablespoons extra-virgin olive oil
1 red onion, chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
½ cup fresh parsley leaves
280g baby spinach leaves
300g buckwheat pasta
350g cherry tomatoes, halved
½ cup parmesan to serve

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Instructions

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1 In a large saucepan over medium heat, heat oil, onion, garlic and oregano for about 5 minutes, or until softened.

2 Add the parsley and spinach to the saucepan, cover with a lid and cook for a few minutes more, or until spinach is wilted.

3 Meanwhile, cook the pasta according to packet instructions. Reserve ¹⁄³ cup pasta water.

4 In a small blender or using a hand-held blender, blitz spinach mixture until creamy and smooth. Stir through drained pasta, adding in the reserved pasta water if needed.

5 Serve the pasta with cherry tomatoes and parmesan.

HFG tip

A few spoonfuls of chopped walnuts can lend a marvellous taste as well as texture to buckwheat pasta.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1891 kJ

Protein 18.4 g

Total fat 14.4 g

Saturated fat 4.3 g

Carbohydrates 59.1 g

Sugar 3.8 g

Dietary fibre 11.0 g

Sodium 291 mg

Calcium 286 mg

Iron 3.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.