Orgran Buckwheat Pasta 250g

Orgran is a brand specialized in alternative grains, part of the “Free from” industry in Australia since the 1980s. Proudly made in Australia in a specialist gluten and allergen-free facility, the company now exports to over 70 countries around the world.

Orgran is proud to produce an extensive range of products that avoid the most common food allergies to ensure that all dietary requirements are catered to. Orgran’s range includes solutions for every meal occasion such as cereals, crispbread, pasta, flour and more.

Orgran Buckwheat Pasta is a nutritious quality product that is naturally wheat free and gluten free. Buckwheat is not related to wheat in any way and actually belongs to the rhubarb family of plants. It is known to have the best source of high biological proteins in the plant kingdom and is highly valued for its nutritional benefits.

Here a little free recipe on us: Orgran Rice & Vegetable Pasta Spirals with Roasted Vegetable Medley

Ingredients:

For the Pasta:
– 1 package of Orgran Buckwheat Pasta
– Water for boiling
– Sea salt (optional)

For the Sauce:
– 2 tablespoons extra virgin olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups mushrooms, sliced (use a mix of varieties like cremini, button, and shiitake for extra flavor)
– 1 cup baby spinach, packed
– 1 cup coconut milk or any plant-based cream
– 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Sea salt and pepper to taste

For Garnish
– Fresh parsley, chopped
– Grated vegan Parmesan cheese (optional)

Instructions:

1. Prepare the Pasta:
– Bring a large pot of water to a boil. Add a pinch of salt if desired.
– Add the Orgran Buckwheat Pasta and cook according to the package instructions (usually about 8-10 minutes), until al dente.
– Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

2. Make the Sauce:
– Heat the olive oil in a large skillet over medium heat.
– Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
– Stir in the spinach and cook until wilted, about 2 minutes.
– Pour in the coconut milk (or plant-based cream) and stir to combine. Reduce the heat to low.
– Add the nutritional yeast, dried thyme, and dried basil. Stir well and let the sauce simmer for 3-4 minutes until it thickens slightly.
– Season with salt and pepper to taste.

3. Combine and Serve:
– Add the cooked buckwheat pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
– Cook for another 2-3 minutes, allowing the pasta to absorb some of the sauce.
– Remove from heat and garnish with chopped fresh parsley and grated vegan Parmesan cheese if using.

– Serve the pasta warm, either as a main course or a hearty side dish. Pair it with a fresh green salad or steamed vegetables for a complete meal.

Tips:
– Add Protein: For added protein, consider adding cooked chickpeas, tofu, or tempeh to the dish.
– Adjust Creaminess: If you prefer a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a splash of vegetable broth or more plant-based milk.
– Customize: Feel free to customize the vegetables based on your preferences. Bell peppers, zucchini, or sun-dried tomatoes would make great additions.

See another product from Orgran here