Buckwheat pasta with pumpkin and Wasabina

Noodles Asian style! Go on an exciting taste adventure with pumpkin, Wasabina, ginger and miso.

 Min. |   


  • 160 g buckwheat pasta
  • 1/2 miso squash
  • 1/2 Seedbar Wasabina
  • 10 g ginger
  • 10 g pine nuts
  • 1 shallot
  • 1 clove of garlic
  • 4 tbsp light miso paste
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Cook noodles according to the instructions on the packet. Meanwhile, roast pine nuts in a pan without oil. Set aside.

Step 2

Wash the pumpkin, halve it, remove the seeds and cut into dices. Peel and finely dice the shallot. Peel and grate ginger as well as garlic.

Step 3

Heat coconut oil in a pan. Fry shallot and pumpkin in it for about 10 minutes. Add ginger as well as garlic and continue frying.

Step 4

Drain off noodles and keep some cooking water (approx. 100 ml). In a bowl, whisk together the water with miso paste and maple syrup. Add 1/3 of the sauce to the pumpkin.

Step 5

Harvest Wasabina. Add the pasta and remaining sauce to the pan and mix well with the pumpkin. Put on plates and enjoy with Wasabina and pine nuts.

Recipe provided by the cooking app KptnCook.

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