KOKA PURPLE WHEAT NOODLES WITH PUMPKIN, CHEESE AND ARUGULA

Here's one of our favourite vegetarian recipes for you to try out!

In this recipe

KOKA PURPLE WHEAT
PLAIN NOODLES

GO TO PRODUCT
Facebook
Twitter
WhatsApp
Telegram

INGREDIENTS:

  • 4 packets of KOKA Purple Wheat Noodles
  • 100g pumpkin flesh, cut into small cubes
  • 2 tablespoons of olive oil
  • 1 clove garlic, finely chopped
  • 1 large tomato, deseeded and diced
  • 1 stalk of basil leaves, roughly chopped
  • A handful of arugulas
  • 50g of parmesan cheese, shaved
  • salt and pepper to taste

PREPARATIONS:

  1. Toss pumpkin cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven at 200oC for 20 min.
  2. Cook KOKA Purple Wheat Noodles in boiling water for 2 min. Drain and set aside. (Tips: Give the noodles a quick rinse in cold water to remove the heat and keep them springy.)
  3. In a large pan, sauté garlic with 1 tablespoon of olive oil. Add roasted pumpkin cubes and diced tomato. Add KOKA Purple Wheat Noodles, basil leave, and arugula. Toss briefly. Season to taste and toss well.
  4. Sprinkle with shaved parmesan cheese and serve.

KOKA PURPLE WHEAT NOODLES WITH PUMPKIN, CHEESE AND ARUGULA

Here's one of our favourite vegetarian recipes for you to try out!

In this recipe

KOKA PURPLE WHEAT
PLAIN NOODLES

GO TO PRODUCT

INGREDIENTS:

  • 4 packets of KOKA Purple Wheat Noodles
  • 100g pumpkin flesh, cut into small cubes
  • 2 tablespoons of olive oil
  • 1 clove garlic, finely chopped
  • 1 large tomato, deseeded and diced
  • 1 stalk of basil leaves, roughly chopped
  • A handful of arugulas
  • 50g of parmesan cheese, shaved
  • salt and pepper to taste

PREPARATIONS:

  1. Toss pumpkin cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven at 200oC for 20 min.
  2. Cook KOKA Purple Wheat Noodles in boiling water for 2 min. Drain and set aside. (Tips: Give the noodles a quick rinse in cold water to remove the heat and keep them springy.)
  3. In a large pan, sauté garlic with 1 tablespoon of olive oil. Add roasted pumpkin cubes and diced tomato. Add KOKA Purple Wheat Noodles, basil leave, and arugula. Toss briefly. Season to taste and toss well.
  4. Sprinkle with shaved parmesan cheese and serve.
Facebook
Twitter
WhatsApp
Telegram
Newer
KOKA Purple Wheat Cold Noodle Salad
Back to list
Older KOKA Multigrain Oats & Barley Sesame Chicken Noodles with Seaweed and Sprouts