This pasta dish is based on a Sunset Magazine recipe, but I’ve removed the cheese, oil, and salt to make it both completely plant-based and healthier.
Soba with Winter Greens and Mushrooms
6 ounces soba (buckwheat) pasta
8 ounces cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 large garlic clove, minced
1 bunch dandelion greens, stems removed and chopped in thirds
4 ounces radicchio, roughly chopped
1 tablespoon low-sodium tamari or Bragg’s Liquid Aminos
1/4 cup toasted whole wheat croutons, crushed
1/3 cup thinly-sliced green onions or chives
Optional: edamame, pea shoots, sesame seeds
Cook soba according to package directions. Reserve 1 cup pasta water, then drain.
Heat 2 tbsp. water in a large non-stick frying pan over high heat. Add mushrooms and cook until browned. Stir in leek and garlic and cook until fragrant. Add greens, radicchio, and tamari and cook until just warm (add a bit of water if pan starts to scorch).
Toss pasta, vegetables, and reserved pasta water together. Top with croutons and green onions or chives.