Buckwheat Pasta Primavera Recipe

Name: Buckwheat Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups canned low-salt chicken broth or water; 1 ounce dried shiitake mushrooms; 12 sun-dried tomatoes (not packed in oil; about 1 ounce); 1 large carrot, peeled, cut into matchstick-size strips (about 1 1/2 cups); 8 ounces sugar snap peas, trimmed; 2 tablespoons (1/4 stick) butter; 1 large onion, sliced; 1 yellow bell pepper, cut into strips; 4 garlic cloves, minced; 1/4 cup whipping cream; 12 ounces dried buckwheat pasta (fancy soba)*; 1 cup freshly grated Parmesan cheese (about 2 ounces); 2 green onions, sliced; Additional freshly grated Parmesan Cheese; *Dried buckwheat pasta is available at Asian markets and in the Asian section of many supermarkets.

Servings: persons

2 1/2 cups canned low-salt chicken broth or water
1 ounce dried shiitake mushrooms
12 sun-dried tomatoes (not packed in oil; about 1 ounce)
1 large carrot, peeled, cut into matchstick-size strips (about 1 1/2 cups)
8 ounces sugar snap peas, trimmed
2 tablespoons (1/4 stick) butter
1 large onion, sliced
1 yellow bell pepper, cut into strips
4 garlic cloves, minced
1/4 cup whipping cream
12 ounces dried buckwheat pasta (fancy soba)*
1 cup freshly grated Parmesan cheese (about 2 ounces)
2 green onions, sliced
Additional freshly grated Parmesan Cheese
*Dried buckwheat pasta is available at Asian markets and in the Asian section of many supermarkets.

1
Bring broth to simmer in heavy medium saucepan.
2
Rinse mushrooms briefly under cold water.
3
Add mushrooms and sun-dried tomatoes to broth; simmer until tender, about 4 minutes.
4
Using slotted spoon, transfer mushrooms and tomatoes to plate; cool.
5
Add carrot and sugar snap peas to broth and cook until crisp-tender, about 3 minutes.Using slotted spoon, transfer vegetables to another plate.
6
Boil broth remaining in saucepan until reduced to 1/4 cup, about 5 minutes.
7
Reserve broth.
8
Discard mushroom stems.
9
Slice mushroom caps and tomatoes.
10
Melt butter in heavy large skillet over medium-high heat.
11
Add onion; saute until tender and golden, about 8 minutes.
12
Add bell pepper and garlic; stir until bell pepper is tender, about 4 minutes.
13
Add carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and bring to boil.
14
Season with salt and pepper.
15
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 4 minutes.
16
Drain.
17
Place pasta in large bowl.
18
Pour vegetables and sauce over pasta.
19
Sprinkle with 1 cup Parmesan; toss to coat.
20
Garnish with green onions.
21
Serve, passing additional Parmesan separately.

1244

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups canned low-salt chicken broth or water, 1 ounce dried shiitake mushrooms, 12 sun-dried tomatoes (not packed in oil; about 1 ounce), 1 large carrot, peeled, cut into matchstick-size strips (about 1 1/2 cups), and more.

Yes, Buckwheat Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buckwheat Pasta Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions