Soba noodles in a creamy sauce
Soba is the Japanese name for buckwheat. It usually means thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. It has many more health benefits than regular noodles and can be found in most health food stores and organic sections of supermarkets. If you are using them, and you have cooked them and aren't using them right away, rinse them again in warm water until they separate, otherwise they will be very sticky and one clump.
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- 2 packages soba noodles
- 3 tablespoons extra virgin olive oil
- 12 cloves garlic peeled and chopped
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/4 can crushed tomatoes about 1/2 a cup
- 1 teaspoon salt pink Himalayan
- 1 tablespoons silan date honey
- 1 1/2 cups plain yogurt
- Prepare a pot with water and salt (about 3 tablespoons) on high heat. Bring to a boil and add noodles. Cook for 4 minutes. Drain but save 1 cup of the pasta water.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the garlic, chili pepper and crushed tomatoes and let cook for 3 minutes, mixing often. Add the pasta water and mix well.
- Add salt, silan and yogurt, mix well and let cook for 1 minute.
- Add the pasta and turn off the heat. Serve hot.
Notes & Tips:
Of course you can use any regular spaghetti or other kinds of pastas for this recipes, just read the cooking instructions on its packaging. For extra flavor, garnish this dish with fresh cilantro or basil.