February 27, 2016

Spicy Almond Butter Green Bean Cucumber Buckwheat Pasta

Spicy Almond Butter Green Bean Cucumber Buckwheat Pasta

Sometimes I struggle coming up with names for dishes¬†so their designated titles are simply a list of ingredients. I also think in terms of food, adjectives can be tacky. So I’m not going to name this “amazing fresh unbelievable magic in your mouth dish featuring lots of crisp, cool, calm, collected vegetables and creamy, dreamy, time to get sexual, sensual and steamy almond butter soy sauce.” But I also say that with just a hint of seriousness because that could very well be an accurate account of creation. Make it and taste for yourself.


  • 1 package buckwheat pasta (make sure it says 100% buckwheat flour, otherwise it’s usually a combination of wheat and buckwheat)
  • 2 cups green beans
  • 1 cucumber
  • 2 green onions
  • 12 basil leaves – some torn, some whole


  • 1/4 cup rice vinegar
  • grated zest and juice of 1 lime
  • 1/2 tbsp red pepper flakes
  • 1 garlic clove, minced
  • 1tsp ginger
  • 2 tsp sesame oil
  • 2 tsp coconut aminos (or liquid aminos / soy sauce)
  • 1/4 cup almond butter
  • mix together until smooth – thin with small amount of hot water (1 tsp at a time) depending on how viscous you like your sauces

Cook buckwheat pasta according to directions, and immediately rinse with cold water.  Steam green beans until bright green and al dente. Cut cucumber length wise and then in half moon shapes. Mix all sauce ingredients together. Pour over pasta, green beans, cucumber. Add in basil and green onions. Mix together. Eat.

This would pair perfectly with some salmon, chicken, tofu, or tempeh. Even beans! Any protein source would take this from a side dish to an entree.

Recipe inspired from the River Cottage Veg cookbook.

buckwheat cucumber veg 2

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