Cheesy Buckwheat Noodles with Mushrooms and Sun-Dried Tomatoes

Cheesy Buckwheat Noodles with Mushrooms and Sun-Dried Tomatoes

Rated:
Recipe Rating: 3.5848
Serves 4
Buckwheat soba noodles lend a nutty flavor that perfectly complements the sweet sundried tomatoes in this dish. Sharp Parmigiano Reggiano adds a punch of flavor and melts into the noodles for a creaminess that is sure to make this a family favorite. Make the same recipe with whole wheat spaghetti, if you like.
Ingredients: 
  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large portobello mushroom, stemmed and chopped
  • 1 (8-ounce) package buckwheat soba noodles
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground black pepper
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Method: 
Combine tomatoes and 1/2 cup boiling water in a bowl and set aside for 10 minutes. Drain and gently squeeze out excess water. Chop tomatoes and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add onions and cook until soft, but not browned, about 15 minutes. Add reserved tomatoes, mushrooms an garlic, and continue to cook until the onions begin to brown around the edges, stirring often, for 10 more minutes.

Meanwhile, prepare the noodles according to directions on package. Drain, rinse under cold water, toss with remaining 2 teaspoons oil and return them to the pot to keep warm. When vegetables are finished cooking, gently toss them with the noodles. Add the cheese and pepper.
Nutritional Info: 
Per Serving: 370 calories (120 from fat), 13g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 52g carbohydrates, (2 g dietary fiber, 5g sugar), 14g protein.