This dish is going to be your all time, go to comfort dish. Eliminate that white pasta and swap it in for this more nutritious and delicious buckwheat pasta. The buckwheat pasta cooks very quickly, making this dish ready in just a few minutes!
I have teamed it with the classic green peas, some chopped mushrooms and succulent cherry tomatoes. I have also added in italian herbs (Rosemary, Oregano and Basil) that are rich in antioxidants and vitamins. It gives this dish a beautiful aroma as well as an even more more-ish flavour.
200g of buckwheat pasta
1 clove of garlic, minced/crushed
1 small shallot, finely diced
400g can of chopped tomatoes
2 handfuls of frozen green peas
1 handful of cherry tomatoes
4 chestnut mushrooms, finely chopped
1 tbsp tamari
1/2 tbsp of coconut oil
1/2 tsp pinch of chilli flakes
1/2 tbsp dried italian herbs
2 tbsp Nutritional yeast (or any cheese you prefer)
1 pinch himalayan salt
Boil one saucepan with water. Heat another saucepan to medium to low and melt the coconut oil. Add your shallot and allow to cook until golden. Then place your garlic and italian herbs together into the pan and allow to cook for 1 minute.
Meanwhile, add your pasta into the boiling water and let it cook for approximately 8 minutes.
Add in the tamari, peas, chilli flakes, mushrooms and canned tomato over the cooked garlic and shallot and allow the sauce to cook then simmer for 2 minutes. Once the pasta reaches “al dente” (cooked to bite) drain in a sieve and mix in with the sauce. Allow it all to cook for another minute and serve on a plate or bowl. Sprinkle the dish with nutritional yeast and voila!