Buckwheat pasta recipe

Buckwheat is a seed which is gluten free and rich in heart-healthy nutrients. It lowers cholestrol and helps in managing diabetes. Buckwheat is a good source of protein, fiber, magnesium and improves heart health. It also has a good source of plant compounds.

Video: 👇👇

Buckwheat is commonly used in North India on Ekadasi and Vrat days, as it is not a grain and thus approved for days when you are fasting from grains. Buckwheat flour is popularly known as 'Kuttu ka Atta' in North India. However, Ekadasi/Vrat protocols are different in South India.

Ingredients: 

Buckwheat pasta - 2 cups
Tricoloured bell peppers and Broccoli - 2 cups
No rennett parmesan cheese - 1/4 cup
Blanched tomato puree - 1 cup
Oil - 1 tsp.
Butter - 2 tablespoon
Milk - as needed
Salt - to taste
Black pepper powder - 1/2 tsp
Oregano - 1 tsp.
Dried basil - 1 tsp.

Method:

Boil water. Add pasta, salt, oil. Cook al dente or follow instructions in pack. Drain.

Heat pan, add butter. When butter melts, add veggies, salt, tomato puree, stir. Add milk as needed. Mix, allow to boil.

Add cooked buckwheat pasta. Mix gently, add black pepper powder , oregano and dried basil. Add milk to get desired consistency. Cook in low flame for 3-4 minutes. 

Yummy buckwheat pasta is ready. Offer to Krishna 🙏🙏. Serve hot.