Recipes from YEE office

Buckwheat pasta with creamy vegan sauce

This is a fast, healthy, fresh and vegan recipe. Put some summer to your winter days

Ingredients (4 persons):

– 400 g buckwheat pasta (if you’re feeling up to it, you can make them yourself)
– 1 big can of white beans (400 g can containing 240 g of beans)
– approximately 100 g of cut sun dried tomatoes stored in oil
– 200 ml of coconut milk (if you want the sauce to be more runny, add more coconut milk and some water)
– spices


  1. First things first – the sauce. Heat up a pan. Add sun-dried tomatoes with the oil when it’s heated up.
  2. Roast the tomatoes a bit and stir from time to time so that they don’t get stuck to the pan.
  3. Shred the beans and half of the brine (the salty water they’re stored in) with a mixer.
  4. Gently stir the coconut milk into the beans.
  5. Pour this mixture into the pan with tomatoes. Mix everything well up, add spices and cook on medium fire for 10 minutes. Let it bubble a bit. If it’s too dense add a bit of coconut milk and/or water.
  6. While the sauce cooking, put buckwheat pasta into boiling water and cook for 4-5 minutes.
  7. When cooked, mix the pasta up with the sauce. Stir well but gently, to avoid mashing up the pasta.
  8. Cook for an additional minute or two.


If you’re not in a vegan mood, you can add grated cheese. You can also sprinkle some pumpkin seed oil on top of the pasta. It adds a nutty/roasty taste and an intensive dark colour.

Cooked by: Aljaž Malek


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