Buckwheat Pasta with Avocado, Spinach & Basil Pesto Pasta Sauce

Calling on all pasta lovers! You guys are going to looove this recipe! I am already scheduling it in to form apart of our weekly must make dishes. It's perfect for lunch or dinner and the great news is you don't necessarily need a pasta maker to create the pasta strands! I have accompanied the pasta with a pesto pasta sauce recipe however feel free to use whatever your taste buds desire just as you would with any other pasta! x

Buono Appetito!


serves: Serves 2


Image by Sabrina Muscat 

Pasta Recipe source -  Fork and Spoon.com


Buckwheat Pasta
  • 1 c. buckwheat flour
  • ½ c. arrowroot powder
  • ¼ tsp. sea salt
  • 1 Tbsp. psyllium husk powder + 4 Tbsp. water – allow to thicken for 2 minutes
  • 1 Tbsp. olive oil (or any mild-flavored oil)
  • 7-8 Tbsp. water

(Try source certified organic wherever possible)



Avocado, Spinach & Basil Pesto Pasta Sauce
  • 75g baby spinach leaves
  • 1 large ripe avocado, halved (seed removed)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 1 garlic clove, crushed
  • 1 cups basil leaves + extra to serve
  • 1-2 tbs pine nuts, toasted
  • Himalayan crystal Salt & pepper, to season

(Try source certified organic wherever possible)


Method - Pasta
  1. In a medium bowl, whisk together the flour, arrowroot, and salt until well-combined.
  2. Add the thickened psyllium powder mix, oil, and start with the first 6 Tbsp. of water. Mix with a wooden spoon until a nice dough forms. You are looking for slightly moist but not sticky at all. If your dough is still too dry, add the remaining tablespoons of water. At some point you are going to have to ditch the wooden spoon and start using your hands so you can feel the consistency and knead the dough. If it’s too sticky add a tablespoon of buckwheat flour until moist but not sticky.
  3. Bring a pot of 8 cups of water and a generous pinch of sea salt to a boil.
  4. Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. You will notice this dough is beautiful to work with! It should be like elastic and easy to roll out.
  5. Using a knife or pizza cutter, create thin strips. Sprinkle with more buckwheat flour to prevent sticking together.
  6. Pour into the boiling water in two batches and cook for approximately 2 minutes. Drain and serve immediately.


Do make sure to cook in batches. Once one batch is done, drain and immediately pour into an individual serving bowl.

Best if eaten immediately.

Method - Sauce
  1. Place spinach into a medium heat proof bowl.  Pour over boiling water, toss until leaves wilt.  Drain well and squeeze spinach dry.
  2. Scoop avocado flesh into a food processor and add spinach, lemon juice, oil, garlic, basil and toasted pine nuts.  Process until smooth.
  3. Stir through pasta then top with extra basil leaves & tomatoes, season to taste.

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