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Toasted buckwheat & onion farfalle with mushrooms
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25g unsalted butter
2 large onions, thinly sliced
250g chestnut mushrooms, sliced
400-500ml chicken (or vegetable) stock
1 tsp porcini powder
300g farfalle pasta
25g pack flat leaf parsley, roughly chopped
1. Melt the butter in a large lidded frying pan. Add the onions, cover and fry gently for 15-20 minutes, until soft and tinged golden. Remove
the onions and set aside, then add the mushrooms to the pan and fry over a high heat for about 5 minutes until they start to release their juices. Set aside with the onions.
2. Tip the buckwheat into the frying pan and fry for 2-3 minutes, stirring often until it begins to colour. Pour in 400ml stock and the porcini powder, cover and bring to the boil. Turn down the heat and simmer gently for 10-15 minutes, until tender.
3. Meanwhile, boil the farfalle in salted, boiling water according to pack instructions, then drain. Tip the pasta, onions, mushrooms and most of the parsley into the pan of buckwheat. Season, adding a splash more stock or water if needed, and scatter over the remaining parsley before serving.
Cook’s tip Use other medium-sized shapes of pasta instead, if you prefer. Some fusilli or penne would work well, but any would do. Alternatively, you could swap the pasta for rice or even chunks of boiled potato instead.
Typical values per serving:
1 of your 5 a day/low in salt