Save to your scrapbook

    Toasted buckwheat & onion farfalle with mushrooms

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Toasted buckwheat & onion farfalle with mushrooms

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    25g unsalted butter
    2 large onions, thinly sliced
    250g chestnut mushrooms, sliced
    70g buckwheat
    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    0 stars