Buckwheat penne with wok mushrooms

Name: Buckwheat penne with wok mushrooms
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Buckwheat penne 11.3 oz; Champignon mushrooms 40; Carrots 1; Onions 1; Garlic 1 clove; Gluten-free soy sauce 4 tsp; Extra virgin olive oil 4 spoonfuls; Parmigiano Reggiano PDO cheese 4 spoonfuls

it de es fr br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

If you're looking to spice up your pasta night with something a bit different, penne with buckwheat is a real game-changer. Honestly, this gluten-free option—with its rustic texture and earthy flavor—offers a fun twist on the traditional Italian meal. Buckwheat pasta is pretty much a great alternative for those avoiding gluten, and it packs a unique taste that’s both hearty and satisfying.

This buckwheat pasta with mushrooms takes inspiration from Italian cuisine but—here’s the thing—adds a modern touch by using a wok. Stir-frying mushrooms in a wok keeps them crispy and super super enhances their natural flavors, making this dish a standout. You end up with a healthy penne recipe that's light yet filling, with mushrooms that are juicy and have just the right amount of bite.

In various regions across Italy, pasta dishes vary, but this mushroom penne recipe introduces a fresh perspective by using buckwheat and a speedy cooking technique. And listen, if you usually go for whole wheat or classic pasta, you'll notice how buckwheat absorbs flavors differently and maintains a firmer texture. Which is great. The wok technique ensures the mushrooms stay golden and slightly chewy, giving each bite a tasty nuttiness.

Now, this isn't a dish you’d find in a typical trattoria, but it aligns with today's trend of easy pasta recipes that put a modern spin on classics. So, whether you're on the hunt for quick dinner ideas or want to try a vegetarian pasta that's big on taste, this recipe really deserves a spot in your weekly lineup. Seriously good. It's simple to make, fun to explore—and you know what—has a dish that's a bit tangy and full of texture from start to finish. So, if you're eager to try something new that combines the best of traditional flavors, give this a go and enjoy a delicious, gluten-free meal that's both satisfying and exciting. For sure.

How to prepare Buckwheat penne with wok mushrooms

To prepare the buckwheat penne with wok mushrooms, start by cleaning the vegetables. Slice the onion thinly 1 and carrot 2. Preheat a wok pan and pour in half of the oil 3.

Add to the wok the peeled and finely chopped garlic 4, sliced onion 5, and chopped carrots 6.

Keep the temperature medium-high and stir frequently with a spoon 7. How to Clean Porcini Mushrooms and cut them into chunks 8, then transfer them into the pan with the rest of the ingredients 9.

Continue to cook over medium-high heat, stirring often to prevent the ingredients at the bottom of the wok from burning 10. Boil the buckwheat penne in salted boiling water 11. Once ready, drain them and transfer them to the wok 12.

To finish, pour in the other half of the oil 13, the gluten-free soy sauce 14, and the grated Parmesan cheese 15.

Now all you have to do is stir well to mix all the ingredients 16, scent with sage leaves 17, and your dish is ready to be served! 18.

Storage

Buckwheat penne with wok mushrooms can be stored for one day in an airtight container. Freezing is not recommended.

Tip

For those who love a stronger mushroom flavor, instead of champignons, you can rehydrate dried porcini and add them to the wok last, perhaps finely sliced. If you don't have a wok pan, you can use a non-stick pan with a thick base.

For the translation of some texts, artificial intelligence tools may have been used.