Speedy green saucy buckwheat pasta
- 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
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.
A few spoonfuls of chopped walnuts can lend a marvellous taste as well as texture to buckwheat pasta.
Nutrition Info (per serve)
Total fat 14.4g
–Saturated fat 4.3g
Dietary fibre 11.0g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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