Vegan buckwheat pasta with peas and mint

A quick lunch made with gluten-free buckwheat noodles, sweet peas and fresh mint. A fully plant-based dish, with plant protein from the peas and hemp seeds. This meal is vegan, gluten-free and very quick to make, too.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 490 kcal per serving
• Protein: 20 g
• Fat: 15 g
• Carbs: 65 g

Ingredients

• 150g buckwheat noodles
• 200g peas
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 20g hemp seeds
• 1 bunch of mint

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Cook the buckwheat noodles in plenty of salted water until al dente, following the packet instructions.
2. Add the peas to the noodles in the boiling water for the last 3 minutes of cooking. Then drain everything, keeping back a small splash of the cooking water.
3. Pick the green mint leaves from the stalks and chop them fairly roughly.
4. Toss the drained noodles and peas with the olive oil, the fine nutritional yeast and the cooking water.
5. Sprinkle the noodles with the mint and hemp seeds and serve warm.

Good to know

Sweet peas and fresh mint bring freshness to the plate. Hemp seeds add a nutty flavour on top.

Swaps

Buckwheat noodles → wholewheat penne

Cooking tips

A splash of starchy pasta water binds the simple sauce of olive oil and nutritional yeast.

Storage

Keeps for up to 2 days, covered, in the fridge.

Allergens

No major declarable allergens.

Frequently asked questions

How long does buckwheat pasta keep in the fridge?

Keeps for up to 2 days, covered, in the fridge.

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