Cabbage and Mushroom Buckwheat Pasta
 
Prep time
Cook time
Total time
 
All of my recipes use minimal oil, salt and sugar, if any at all. Feel free to add more to your taste. :) For gluten free, feel free to use any gluten-free pasta as a substitute for the buckwheat pasta.
Author:
Serves: 3-4 servings
Ingredients
  • 1 sleeve (3.1 ounces) buckwheat pasta , cooked according to package directions and drained
  • 2 tablespoons water for sautéing
  • ½ head cabbage, chopped or sliced
  • ½ small yellow onion, thinly chopped
  • 1 cup shiitake mushrooms, stems removed and discarded, tops chopped
  • ¼ cup raw almonds, finely chopped
  • 1 lime, juiced
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon coconut aminos (optional, substitute Bragg's Liquid Aminos)
  • ½ scallion, chopped
Instructions
  1. In a large sauté pan over medium high heat, add the cabbage and onions and stirfry continuously for 5 minutes. Add the mushrooms and stir fry until the cabbage just begins to become translucent, about 3-4 more minutes.
  2. Turn off the heat and add the almonds, lime juice, sesame oil, coconut aminos and pasta and stir to combine well. Serve, topping each portion with scallions.
  3. (NOTE: All of my recipes use minimal oil, salt and sugar, if any at all. Feel free to add more to your taste.)
Recipe by The Watering Mouth at https://thewateringmouth.com/cabbage-mushroom-buckwheat-pasta/