Pasta with Green Pea Sauce and Roasted Buckwheat
Pasta is always a good idea, isn’t it? In summer I love light versions like this one with a sauce out of green peas and miso and topped with crunchy roasted buckwheat. Delicious, healthy and easy to cook. And vegan of course. Try it!
Pasta with Green Pea Sauce and Roasted Buckwheat
Serves 4
- 1 spring onion
- 2 tbsp plant oil
- 500 g green peas (fresh or frozen)
- 550 ml plant milk (like almond or oat milk)
- 3 stems of mint
- 3 tbsp of light miso
- 400-500 g linguine or another long type of pasta
- 75 g buckwheat
- salt, pepper
Cut the spring onion into small pieces and sweat in oil until translucent. Add 400 g peas and sweat as well.
Stir in the milk. Cook for about 2 minutes, then purée with miso and mint leaves. Put some mint leaves aside for the topping. Season to taste the sauce with salt and pepper.
Boil the remaining 100 g peas in salt water, very briefly until cooked. Then strain off the water.
Cook the pasta according to packing instructions.
Roast the buckwheat in a pan without any fat. While roasting the buckwheat for about 15 minutes, stir often.
Mix the pasta with the sauce, divide onto plates. Garnish with buckwheat, peas and mint leaves.
Enjoy!
