Cooling Buckwheat Sedanini

Cold pasta dishes and Asian noodle salads are hugely popular, and they are the ultimate way to enjoy a fresh, cooling meal on hot days. This is our quick, on-trend take on an Asian superstar – a creamy, cold gochujang pasta made with gluten-free da Carla Buckwheat Sedanini. Many people find themselves asking is buckwheat gluten-free? And the answer is yes! Despite its name, buckwheat is a completely naturally gluten-free herb that is wonderfully gentle on the stomach. Its unique, nutty flavour profile is a perfect match for Asian flavours like Korean chili, peanut and sesame. What's more, the little tubes of the sedanini do a fantastic job of soaking up the creamy sauce so that every bite becomes a total flavour experience. The dish is also ideal for your lunchbox, as the buckwheat pasta keeps its perfect al dente bite even the day after.

Our Buckwheat Sedanini is not just a smart gluten-free alternative to regular pasta – it is also a true functional nutrition powerhouse packed with complete plant-based protein, magnesium, iron and zinc. In this recipe you quickly whip up a cold, creamy sauce where peanut butter, tahini and the popular chili paste gochujang meet crisp cucumber, toasted sesame and fresh spring onion. To give the sauce maximum function and flavour, we stir in da Carla Nutritional Yeast for a deep umami boost of B vitamins, and balance the creaminess with a fresh splash of da Carla Apple Cider Vinegar that makes the whole dish beautifully balanced and kind to your gut flora. A super-quick, flavour-packed and modern meal ready in twenty minutes!

ingredients

• 1-2 corn cobs
• 1-2 red peppers
• 1 pack da Carla minignocchi
• 60 grams rocket
• 1 dl cooking cream
• 80 grams grated parveggio or parmesan, plus extra for topping

chili oil for serving (optional)

• Aleppo pepper (pul biber) or chili flakes
• 3 tbsp olive oil

Here's how

• Grill the corn cobs and the vegetables. Cut the corn off the cob, preferably in large chunks. Cut the remaining vegetables into pieces.
• Cook the da Carla minignocchi in a saucepan according to the package instructions. Drain the water and return the gnocchi to the pan. Add the cooking cream and the cheese along with half of the grilled vegetables, saving the rest for topping.
• Heat 2 tablespoons of olive oil in a small frying pan and add the Aleppo pepper (pul biber) or chili flakes. Reduce the heat to low and let the chili infuse in the warm oil for about 5 minutes.
• Serve the gnocchi and vegetables. Top with rocket, the remaining vegetables and extra parmesan cheese. Drizzle with the chili oil to garnish.