Buckwheat pasta spirals with mushroom and cooked prosciutto

January 29, 2011 7:08 pm Published by Leave your thoughts

This meal can be prepared in less than 20 minutes. The distinct nutty flavour of buckwheat pasta combines perfectly with a delicate mushroom sauce, to make a meal that is nutritionally rich – and delicious.


  • 250 g pack Orgran buckwheat spiral pasta
  • 30 g butter
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 100 g gluten-free cooked prosciutto, julienned
  • 300 ml thickened cream
  • 200 g sliced fresh mushrooms
  • 1 tsp fresh basil leaves, chopped
  • freshly ground black pepper



Bring a large pot of salted water to the boil. Add Orgran buckwheat pasta spirals and cook for 8 to 10 minutes, or until al dente; drain under warm running water to stop further cooking and then set aside. (It’s best to cook the pasta and sauce simultaneously, to avoid the pasta going cold.)


  1. Melt the butter in a pan over a medium heat. Stir the onion, garlic, and mushrooms in the butter until tender.
  2. Reduce the heat, and slowly stir in the cream. Continue cooking until the sauce has thickened, then add the prosciutto and basil, and simmer for 10 more minutes.
  3. Place the cooked pasta on warm dishes and top with the cream sauce.

Serves 4

This is a great main meal on its own, or, if you are feeling creative, you could:

• serve it with braised beef and gravy, sautéed mushrooms and a baked potato;

• garnish the dish with cashew halves; or

• serve with a mellow red wine, such a merlot.


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This post was written by Sue

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