Buckwheat Soba with Sauteed Cabbage and Walnut Pesto
Elevate your weeknight dinners with this hearty and vibrant Buckwheat Soba with Sautéed Cabbage and Walnut Pesto, a fusion of wholesome ingredients and bold flavors. Tender buckwheat soba noodles serve as the perfect base for caramelized green cabbage, bringing a touch of sweetness and texture. The rich, nutty walnut pesto, blended with fresh basil, Parmesan, and a splash of zesty lemon juice, adds layers of earthy and aromatic notes to the dish. Finished with a garnish of toasted sesame seeds and a hint of red pepper flakes for added crunch and heat, this recipe is a delightful balance of savory and satisfying. Ready in just 35 minutes, it’s ideal for busy weeknights and works beautifully as a warm entree or a room-temperature picnic staple. Perfect for those seeking a vegetarian, flavor-packed noodle recipe that’s both unique and comforting!
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Ingredients
- 8 oz Buckwheat soba noodles
- 4 cups Green cabbage
- 3 tbsp Olive oil
- 2 cloves Garlic
- 1 cup Walnuts
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Water
- 0.25 tsp Crushed red pepper flakes
- 1 tbsp Toasted sesame seeds
Directions
Step 1
Bring a large pot of water to a boil and cook the buckwheat soba noodles according to package instructions. Drain, rinse under cool water to stop the cooking process, and set aside.
Step 2
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the garlic cloves and sauté until fragrant, about 1 minute.
Step 3
Add the cabbage to the skillet and season with a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized. Remove from heat and set aside.
Step 4
To make the walnut pesto, combine walnuts, basil leaves, Parmesan cheese, lemon juice, 1 tablespoon of olive oil, salt, black pepper, and water in a food processor. Pulse until a smooth, thick sauce forms. Adjust the consistency with a touch more water if needed.
Step 5
In a large mixing bowl, toss the cooked soba noodles with the walnut pesto to coat evenly.
Step 6
Add the sautéed cabbage to the bowl and gently mix until everything is combined.
Step 7
Divide the noodles among serving bowls, garnishing with a sprinkle of toasted sesame seeds and crushed red pepper flakes for some heat.
Step 8
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (768.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1706.0 |
| Total Fat 138.7g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 60.6g | |
| Cholesterol 44.5mg | 0% |
| Sodium 1550.7mg | 0% |
| Total Carbohydrate 87.1g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 11.6g | |
| Protein 51.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 795.9mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1209.1mg | 0% |
Source of Calories