INGREDIENTS

• 2 tablespoons olive oil
• 2 large red onions, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped sage leaves
• 1 tablespoon balsamic vinegar
• 350g gluten-free buckwheat spaghetti (see note)
• 2 cups (240g) frozen peas, thawed
• 2 tablespoons grated parmesan

METHOD

• Heat the oil in a frypan over medium heat. Add the onion, garlic and sage, season, then cook, stirring occasionally, for 20 minutes or until the onion is golden brown. Add the balsamic and cook for a further 5 minutes or until caramelised.
• Meanwhile, cook the pasta/noodles in a large pan of boiling salted water according to the packet instructions, adding the peas for the final 3 minutes of cooking time, until the pasta is al dente and peas are tender.
• Drain the pasta and peas and return to the pan. Add the caramelised onion and toss to combine. Serve topped with parmesan and freshly ground pepper.

Serves 4

NOTE:
Buckwheat is gluten free and a good plant-based protein source. Be aware a lot of ‘Soba noodles’ are actually made mostly with refined wheat flour with a portion of buckwheat. Buckwheat has been linked to improved heart health, blood sugar, inflammation and cancer prevention.