Buckwheat Pasta with sundried tomatoes and swiss chard

Creamy buckwheat pasta combined with sundried tomatoes in a creamy sauce made with swiss chard and tapioca starch. Refined with nutritional yeast and fresh herbs.

MAIN / 30 MIN / 2 PAX / EASY


  • 250g Buckwheat pasta

  • 1 onion

  • 2 swiss chard leaves

  • 1 tbsp maple syrup

  • 10 sun dried tomatoes cut into slices

  • 1 tbsp Lemon zest

  • 400 ml oat cream

  • 1 tbsp tapioca starch

  • Salt, pepper

  • Olive oil

  • Nutritional yeast

  • Fresh parsley

  • 1 ½ tsp vegetable broth


  1. Wash the swiss chard and cut the white stalk into small thin pieces and the green leaves into slices. Peel the onion and cut into thin slices. In a pan, roast onion slices for about 2 minutes with 1 tbsp oil. Add the white part of the swiss chard, lemon zest and the sweetener and roast with the onions for about 4 minutes by medium heat. Then add the green swiss chard leaves, the oat cream and vegetable broth, sun dried tomatoes and let simmer for low heat. 

  2. For the pasta: Bring water to boil with 1 tsp salt. Add the pasta and let cook until “al dente”.

  3. Meanwhile mix the tapioca starch with 2 tbsp. water and gently stir in the mixture into the sauce. The sauce becomes thicker. If it is too thick add more liquid. Refine with some salt and pepper.

  4. Serving: Mix the buckwheat pasta with the sauce and add 2 tbsp nutritional yeast. Serve the pasta in two plates and garnish with fresh parsley, olive oil and nutritional yeast.

Bonne appetit!

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Opskrift af Sofia Citron