Ever tried buckwheat pasta? If you haven’t, then Buckwheat Pasta with Broccoli and Bell Pepper is the perfect way to dip your toe into these new and exciting waters! Once you get a taste, you’ll never eat white flour pasta, or even regular wheat, again!
Here’s a fun fact. Buckwheat is part of the pseudo cereal family that includes quinoa and amaranth. It isn’t wheat at all! And it’s gluten free! It’s got fiber, is loaded with minerals and antioxidants, and can help improve blood sugar! See, you’re loving it already. Wait until you taste it!
Yield: 3-4 Servings
Total Time: 25 Minutes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- 4 tablespoons coconut oil
- 18 oz. buckwheat pasta
- 2 garlic cloves, diced
- 1 white onion, cut into rings
- 3 carrots, sliced
- 1 head broccoli
- 1 red bell pepper, chopped
- 3 medium tomatoes, diced
- 1 teaspoon vegetable broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon oregano
- A pinch of Sea salt
- A pinch of pepper
Chop all the veggies ready to cook.
Cook buckwheat pasta in boiling saltwater. In a separate pot, boil broccoli in boiling saltwater.
Meanwhile, heat two tablespoons of oil in a pan and sauté red onion and garlic until fragrant and translucent. Remove from pan and set aside.
Heat the remaining oil in the same pan and cook veggies for a few minutes until tender. Add broccoli and onions to the pan and stir in broth, lemon juice, oregano, salt, and pepper.
Stir to mix well and serve the veggie mix over the buckwheat pasta.
Nutritional Information Per Serving:
Calories: 278; Total Fat: 14 g; Carbs: 13.8 g; Dietary Fiber: 3.4 g; Sugars: 7.5 g; Protein: 2 g; Cholesterol: 0 mg; Sodium: 101 mg