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  • 21st April 2014

    Buckwheat Pasta 

     

    I have a confession to make….buckwheat is my new obsession! I have been adding the raw buckwheat kernels (which of course you can get at Nana's!) to everything…well cereal and smoothies at least! They are so super good, healthy and give a lovely crunch to whatever you add them. So this week when looking for an ingredient to blog about, I thought I would try something new, with the same tones as my new addiction, and headed to buckwheat pasta (ground buckwheat formed into spirals). 

    Buckwheat is a beautiful food and used in a lot of raw food recipes. It is also gluten free, so ticks that box too. Studies have shown that it can assist with lowering cholesterol, is high in magnesium and can even assist in the lowering of blood glucose and insulin response, particularly in those with diabetes. Lastly, buckwheat is high in fibre, so it ‘does its job’ in that regard, if you know what I mean! 

    At Nana's, we have buckwheat in a variety of forms. The raw kernels, ones toasted in agave, mesquite and a couple of other ingredients…..these are known as buckinis and are BEAUTIFUL even as a snack on their own. We also have buckwheat flour and the pasta, which I am using this week. Buckwheat products can be used interchangeably instead of your normal flour etc. It is a great binding agent, particularly when wet and works great in baking. All round, buckwheat is a super product and one that you really should consider including in your diet! 

    For this weeks recipe, I have a meal planned out. As I said, it is using the buckwheat pasta, which will add a new flare to an already yummy pasta dish. The outcome was really tasty and the buckwheat gave the dish a different texture and taste to conventional pasta. We really enjoyed the meal and the buckwheat pasta is something that I would surely use again. Come on into Nana's, grab some and give it a go for yourself.

     

    Creamy Sundried Tomato Buckwheat Pasta with Broccoli  

    Ingredients 

    • 220g Buckwheat pasta

    For the Sun-Dried Tomato Cream: 

    • 1/4 cup sun-dried tomatoes (not the oil-packed kind) 

    • 3/4 cup cashews, soaked for at least 2 hours 

    • 1.5 cups vegetable broth 

    For everything else: 

    • 1 tablespoon olive oil 

    • 1 medium red onion, quartered and thinly sliced 

    • 1/2 teaspoon salt, plus a pinch 

    • 4 cloves garlic, minced 

    • 1/4 sun-dried tomatoes thinly sliced 

    • 1/2 cup vegetable broth 

    • 1/3 cup dry red wine

    • Several pinches of freshly ground black pepper 

    • 4 cups broccoli 

    • 1/2 cup loosely packed fresh basil (about 15 leaves)  

    Cook pasta as directed (or usual!) 

    Prepare the tomato cream: 

    Pulse the sun-dried tomatoes in a blender just to get them chopped up. Then drain the cashews and add them to the blender, along with the broth. Blend until very smooth. This could take anywhere from 1 to 5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula now and again to make sure you get everything. Set aside. 

    Prepare everything else: 

    Preheat a pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt for about 3 minutes, until translucent. Add the minced garlic and sauté for 30 seconds or so. Add the sun-dried tomatoes, broth, wine, remaining 1/2 teaspoon salt, and pepper, cover the pot, and turn the heat up to bring to a boil. As soon as it starts to boil, add the broccoli and cover the pot. Cook for about 5 minutes. No need to stir; you’re just braising the broccoli so that it cooks through but is still bright and crisp. Once the broccoli is cooked, pour in the cashew mixture and stir in the basil. Let thicken for about 3 minutes, stirring occasionally. You may want to thin the sauce a little bit depending on how much of it reduced, so you can add up to 1 cup of water depending on how thick you like it. Taste for seasoning. Add the pasta and toss to coat, making sure that plenty of sauce covers the pasta. Serve right away! 

    Creamy Sundried Tomato Buckwheat Pasta with Broccoli

    Matt Grills

    AUTHOR

    Matt Grills

    tattoorunner.blogspot.com

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