clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy buckwheat miso spaghetti - plant-based, vegan, gluten free, refined sugar free -

Easy buckwheat miso spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lynn
  • Total Time: 35 minutes



For the miso-cashew-sauce:

  • 4 tablespoons of cashew butter or 50g of cashews
  • 2 tablespoons of water
  • 4 tablespoons of tamari
  • 2 tablespoons of white or yellow miso paste
  • the juice of 1 lime
  • 2 tablespoons of coconut blossom sugar
  • 1 clove or garlic
  • 2cm of fresh ginger
  • ½ to 1 teaspoons of chili-flakes (depending how hot you like it)

For the buckwheat-spaghetti:

  • 250g of buckwheat spaghetti, I love Alnavit
  • 1 red bell pepper
  • 200g of red cabbage
  • 200g of spinach
  • 250g of mushrooms
  • 2 teaspoons of extra-virgin coconut oil
  • fresh basil or cilantro
  • 2 of spring onions
  • 50g of cashews for topping


For the miso-sauce:

  1. If you use cashews, you need to soak them for at least 4 hours. If you do not have enough time, you can boil them for 10 minutes as well. Soaked or boilt, drain them before you use them for the sauce. Simply blend all ingredients for the sauce (cashew butter or cashews) until a smooth sauce forms. Set aside.

For the buckwheat-spaghetti:

  1. Bring about 1.5 liters of water to a boil. Add the buckwheat spaghetti and cook for about 8 – 9 minutes until they are al dente.
  2. Wash and cut the vegetables in small sized pieces. Wash and dry the spinach. Cut the spring onions in rings and rouhgly chop the cashews.
  3. Heat the coconut oil in a pan on high heat. Quickly sauté the vegetables and spinach until the spinach is wilted. Reduce the heat and add the drained buckwheat spaghetti and the miso-cashew-sauce. Mix until all of the spaghetti are covered with the miso-sauce.
  4. Serve with the spring onions, fresh basil or cilantro and chopped cashews.
  • Prep Time: 20
  • Cook Time: 15


  • Serving Size: 2