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🍽️ Buckwheat noodles with vegetables and arugula-matcha pesto

638 kcal · 30 min · 4 servings

Ingredients

• 120 g arugula (1 large bunch)
• 1 garlic clove
• 50 g pumpkin seeds
• 120 ml olive oil
• 1 tsp matcha tea powder
• salt
• pepper
• 1 tbsp lemon juice
• 1 small onion (30 g)
• 250 g cherry tomatoes
• 1 eggplant
• 400 g pumpkin flesh (Hokkaido pumpkin)
• 250 g buckwheat noodles
• 0.5 tsp dried thyme
• 100 g goat cheese from the wheel (45 % fat in dry matter)

Instructions

1. 1. Wash the arugula, shake it dry and chop it finely. Peel the garlic clove. Toast the pumpkin seeds in a hot pan without oil over medium heat for 3 minutes.
2. 2. Puree the arugula, garlic, half of the pumpkin seeds and 100 ml of olive oil until smooth. Stir in the matcha powder and season the sauce to taste with salt, pepper and lemon juice.
3. 3. Peel the onion, halve it and cut it into thin strips. Wash the tomatoes and halve them. Trim and wash the aubergine. Cut the flesh of the aubergine and the pumpkin into small cubes.
4. 4. Cook the noodles in plenty of boiling salted water according to package instructions until al dente. Then drain them in a sieve and let them drain well.
5. 5. Heat the remaining oil in a pan. Sauté the onions, aubergine and pumpkin in it for 5 minutes over medium heat, stirring occasionally. Add the tomatoes and cook for a further 5 minutes. Season with thyme, salt and pepper.
6. 6. Arrange the noodles with the vegetables on a plate or a baking sheet. Crumble the goat cheese over them. Drizzle the noodles with some pesto, sprinkle with the remaining pumpkin seeds and serve the remaining pesto on the side.

Nutrition per serving

• kcal: 638
• Protein: 18 g · Fett/Fat: 41 g · Carbs: 48 g