This is comfort food at its best! You don’t even think about it being gluten free and dairy free, it tastes delicious and is incredibly satisfying, but, without that heavy feeling that you usually have after enjoying a pasta…for this I am really appreciating this dish!
Buckwheat is nothing to do with wheat, its actually part of the rhubarb family of which we eat the seeds. It is naturally gluten free and happens to make great pasta and pancakes, those are two pretty good reasons to LOVE buckwheat…what more does a girl want to eat, pasta and pancakes, and minus the bloated tummy!
I love the flavour of roasted broccoli, it just adds flavour in a way that boiled broccoli wouldn’t be able to. It takes just ten minutes in a medium oven so it really is worth it, and you can do it whilst waiting for your pasta to cook.
- 1 Packet of Buckwheat Pasta
- 3 cups Broccoli Florets
- Olive Oil
- Kale & Pine Nut Vegan Pesto
Preheat oven to a medium temperature, prepare broccoli into small florets. Place on a baking tray, drizzle with olive oil, sea salt and black pepper. Bake for ten minutes but keep an eye on them because they burn fast!
Meanwhile fill a pan with water, bring to the boil then add the pasta. Simmer pasta for 8 minutes and then drain. Remove broccoli from the oven and add to the pasta. Then stir in the Kale & Pine Nut Vegan Pesto, see my previous blog post for that easy recipe, serve with an extra drizzle of lemon juice, pine nuts and black pepper. This will serve 3-4 people, although it saves very nicely for the next day if you feel like an easy lunch, just enjoy chilled, do not reheat.