Speedy green saucy buckwheat pasta

Author: Vikki Moursellas

Photographer: John Paul Urizar

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 452cal

Kilojoules 1891kJ

Protein 18.4g

Total fat 14.4g

–Saturated fat 4.3g

Carbohydrates 59.1g

–Sugars 3.8g

Dietary fibre 11.0g

Sodium 291mg

Calcium 286mg

Iron 3.8mg

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.

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