Gluten-free Pasta Vegan

Buckwheat Spaghetti Asian Style | Vegan * Gluten-free * Corn-free

Asian Buckwheat Spaghetti Grano Saraceno Ricetta Cinese


INGREDIENTS (for 2 servings)

  • 1 zucchina
  • ½ leek
  • 1 bell pepper
  • 1 carrot
  • sunflower seed oil
  • sesame seeds
  • 2 tbs lemon juice
  • 3 tbs Tamari sauce (= glutenfree soy sauce)
  • 160 gr. buckwheat spaghetti
  • water

Ready in: 30 minutes

Hello again and welcome back!
Today’s recipe is an experiment I made after eating out at a sushi/chinese restaurant one day. Truth be told it didn’t come out exactly like the spaghetti I had there, but pretty tasty anyway. So, not a complete failure phewww
Once again it’s a quick recipe, which can be made while the pasta is cooking.

So first of all put a pot of salted water on the stove and while you wait for it to boil and then the pasta to be cooked, start slicing all the veggies and put them in a pan with some  oil, salt and sesame seeds (quantity to taste) and let them cook, stirring from time to time. Add the lemon juice, the soy sauce and a couple tablespoons of the pasta water. Once the pasta is cooked, drain it and add it to the veggies pan. Stir and serve, adding some more sesame seeds on top.

Hope you like this idea, let me know if you’ve tried this or my other recipes! I’d love to see the pics, if you like you can tag me on INSTAGRAM or post your pics on myFACEBOOK PAGE! 


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.