Buckwheat pasta with creamy cashew sauce, broccoli, edamame and mushrooms

buchweizenpasta

Happy Friday to you all! The sun is shining and making me feel really good today!

Todays post is a short one, but this recipe is full of good nutrients and flavour. Crunchy broccoli and edamame marry a creamy cashew sauce to make it extra special. Served with delicious and wholesome buckwheat pasta. it makes for one wholesome and satisfying meal.

Have a great and sunny weekend!!

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Buckwheat pasta with creamy cashew sauce, broccoli, edamame and mushrooms

Servings: 4

Ingredients

  • 500 grams buckwheat pasta
  • 300 grams frozen edamame, boiled in salty water until tender gefrorene Edamame
  • 200 grams button mushrooms, sliced
  • 400 grams broccoli, cut in pieces
  • 1/2 cups finely ground cashew nuts
  • 2 tbsp cashew nuts
  • 2 garlic cloves, finely sliced
  • 1 large scallion, sliced
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 300 ml vegetable broth
  • Salt and black pepper
  • fresh basil leaves for garnishing

Instructions

  1. Boil buckwheat pasta until tender. In the meantime heat olive oil in large pan and add garlic, scallions and whole cashew nuts. Fry for a couple of minutes. Add vegetable broth and ground cashews and mix well. Add broccoli, mushrooms and spices. Cover and simmer for 4-5 minutes.
  2. Garnish with some basil leaves.

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