Name: Buckwheat noodles with walnut pesto, chilli mushrooms and amaranth
Total time: 40 min
Yield: 4 - 6
Ingredients: WALNUT PESTO; 125ml (½ cup) olive oil; 150g walnuts; 2 garlic cloves; CHILLI MUSHROOMS; olive oil, to fry; 300g oyster mushrooms, sliced; 1 tsp chilli flakes (optional); 1 lemon wedge; 320g buckwheat (soba) noodles, cooked according to packaging instructions; 3 tbsp toasted hemp seeds, to garnish; handful amaranth microherbs, to garnish (find at speciality grocery stores)

You can use any combination of mushrooms you like.

Recipe and styling by Dashania Murugas

Photographs by Dylan Swart

Print Recipe

Buckwheat noodles with walnut pesto, chilli mushrooms and amaranth

Serves: 4 - 6

Total Time: 40 mins

Ingredients

WALNUT PESTO
125ml (½ cup) olive oil
150g walnuts
2 garlic cloves
CHILLI MUSHROOMS
olive oil, to fry
300g oyster mushrooms, sliced
1 tsp chilli flakes (optional)
1 lemon wedge
320g buckwheat (soba) noodles, cooked according to packaging instructions
3 tbsp toasted hemp seeds, to garnish
handful amaranth microherbs, to garnish (find at speciality grocery stores)

Instructions

In a blender, place the 125ml (½ cup) olive oil with the walnuts and garlic cloves. Blitz to form a pesto. Set aside.

For the mushrooms, pour a drizzle of olive oil in a frying pan on medium heat. Sauté the mushrooms together with the chilli flakes, if using, until tender, 5 – 10 minutes. Squeeze the lemon wedge over.

Toss the warm buckwheat noodles with the walnut pesto. Add the chilli mushrooms. Sprinkle with the toasted hemp seeds and garnish with the amaranth microherbs.