Buckwheat and Pasta

Buckwheat and Pasta


23 people made this

Buckwheat is mixed with onions and pasta to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in gravy.


Serves: 6 

  • 1 1/2 cups (400ml) chicken stock
  • 3/4 cup toasted buckwheat
  • 375g bow tie-shaped pasta
  • 2 tablespoons olive oil
  • 2 onions, diced
  • salt and pepper to taste

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. In a saucepan bring the chicken stock to a boil with the buckwheat. Reduce the heat and simmer, uncovered, for 15 minutes.
  2. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
  3. Pour the oil in a frypan over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and buckwheat into the onions and season to taste with salt and pepper.

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