By chapter35
Buckwheat & Broccoli Penne
4 steps
Prep:30min
Gluten Free, Vegetarian & Egg Free Recipe that tasty & satisying!
This was from Ceres Organics some years ago (photo is theres also). Could not find the recipe on their site but I had saved it as a PDF. Sharing the love here!
A simple recipe with minimal ingredients that has a great flavour! Chili Flakes are a must!
Updated at: Mon, 06 Nov 2023 00:22:46 GMT
Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
93
High
Nutrition per serving
Calories771.5 kcal (39%)
Total Fat16.1 g (23%)
Carbs139.6 g (54%)
Sugars1.1 g (1%)
Protein25 g (50%)
Sodium499.8 mg (25%)
Fiber20.4 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a large pot of salted water to the boil. Cook the penne for 7 minutes (according to packet instructions) or until al dente (just tender to the bite). Drain well and set aside.
Step 2
At the same time, bring a small pot of lightly salted water to the boil. Put in the buckwheat and simmer for 6 minutes. Add in the broccoli and cook for a further 3-4 minutes. Drain well and set aside.
Step 3
In a large frying pan, gently heat 4 tablespoons of olive oil. Put in the garlic and chilli and stir-fry for a minute or two. Turn up the heat and add in the buckwheat and broccoli. Toss well. Add the pasta and toss well to combine with the sauce. Season with salt. Drizzle with extra olive oil, if a little dry.
Step 4
Sprinkle with Pecorino cheese. Serve warm.
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