BUCKWHEAT PASTA WITH STIR FRIED VEGGIES

Today people are opting for whole wheat flour over refined flour, brown rice over polished rice. Buckwheat opens door for a lot more interesting and healthy options.

Buckwheat pasta is a gluten free recipe. Buckwheat is a small triangle shaped seed. It is a good source of fiber and magnesium. It is commonly used to make the Japanese Soba noodles.

I have kept the recipe simple as I did not want any flavour to overpower the taste of buckwheat.

Recipe for Buckwheat Pasta

Ingredients for Buckwheat Pasta

• 2 cups buckwheat fussili
• ½ cup carrot (finely chopped)
• ¾ cup capsicum (finely chopped)
• ¾ cup onion (finely chopped)
• 6 cloves garlic (finely chopped)
• 4 whole dry red chillies (broken into two pieces)
• 2 tbsp olive oil
• 1 tbsp butter
• Salt to taste

How to make

Cook the pasta in boiling water for 5 minutes or as directed by the manufacturer on the carton.

Comparatively this pasta takes less time to cook.

Strain the water. Roughly toss the pasta in 2 tbsp of oil to prevent it from sticking each other.

Heat olive oil in a thick bottomed pan.

Add butter and garlic.

Saute for a minute and add red chillies.

Add onion . Cook until translucent.

Now add carrots and capsicum. Cook for two minutes.

Season with salt and pepper.

Tip in the pasta. Mix well.

Garnish with grated cheese (optional).