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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the garlic cloves and sauté until fragrant, about 1 minute.
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.
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.
In a large mixing bowl, toss the cooked soba noodles with the walnut pesto to coat evenly.
Add the sautéed cabbage to the bowl and gently mix until everything is combined.
Divide the noodles among serving bowls, garnishing with a sprinkle of toasted sesame seeds and crushed red pepper flakes for some heat.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 11.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
