Creamy Buckwheat Veggie Pasta

April 11, 2016


I came up with the idea for this pasta sauce during my detox last month. I love pasta and also love creamy sauces. During the detox, I was off dairy and gluten so I had to come up with an alternative. Buckwheat pasta is delicious and I have this as an alternative to white pasta a lot anyway. The sauce was made by blending cashews, water and some zucchini which gave it a really creamy consistency, plus you are sneaking an extra vegetable in making the whole recipe even more nutrient dense. Win win!

Enjoy x

Creamy Buckwheat Veggie Pasta
Serves 1
Gluten Free, Vegan, Dairy Free, Sugar Free
  1. ½ cup dry buckwheat pasta
  2. ½ zucchini
  3. 1 tbsp cashews
  4. 1-2 tbsp water
  5. coconut oil
  6. 1 clove garlic, crushed
  7. 2 large brown mushrooms, sliced
  8. 3 cherry tomatoes, halved
  9. handful rocket
  10. sea salt, black pepper
  11. squeeze lemon juice
  1. Cook the pasta according to pack instructions.
  2. Add coconut oil to a pan over medium heat/
  3. Add the garlic and sautée for 1-2 minutes until starting to turn golden.
  4. Add the mushrooms and sautée for a further 3-4 minuted until fully cooked.
  5. Season with salt and pepper and add the halved tomatoes.
  6. In a blender, add the cashews, water, zucchini and some salt and pepper and blend until smooth. Add more or less water depending on the consistency you like.
  7. Drain the pasta and stir through the rocket, sauce and sautéed veg.
  8. Transfer into a bowl and squeeze some fresh lemon juice on top.

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