Home | Products | Cooking | Buckwheat Spirals
Orgran Buckwheat Pasta Spirals

Buckwheat Spirals

Good For You


Orgran Buckwheat Pasta is a nutritious quality product naturally wheat free and gluten free. Buckwheat is not related to wheat in any way and actually belongs to the rhubarb family of plants. It is known to have the best source of high biological proteins in the plant kingdom and is highly valued for its nutritional benefits.


Buckwheat Flour (80%), Rice Flour (20%).
Serving size: 62.5g

Energy Calories (kcal) per 100g 362
Energy Calories (kcal) per serving 226
Energy Kilojoules (KJ) per 100g 1516
Energy Kilojoules (KJ) per serving 949
Protein (g) per 100g 11.2
Protein (g) per serving 7
Carbohydrate (g) per 100g 61.5
Carbohydrate (g) per serving 40.1
Carbohydrate (% Daily Value) 13
Sugars (g) per 100g 2.5
Sugars (g) per serving 1.6
Starch (g) per 100g 61.6
Starch (g) per serving 38.5
Fat (g) per 100g 2.8
Fat (g) per serving 1.8
Fat (% Daily Value) 3
Saturated fat (g) per 100g 0.6
Saturated fat (g) per serving 0.4
Saturated fat (% Daily Value) 3
Trans fat (g) per serving 0
Fibre (g) per 100g 8.3
Fibre (g) per serving 5.2
Fibre (% Daily Value) 20
Sodium (g) per 100g 0.005
Sodium (g) per serving 0.003
Sodium (%Daily Value) 0
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value)
Iron (%Daily Value) 12
Calcium (%Daily Value) 2

Buckwheat Spirals with Mushroom Prosciutto & Cream

  • Prep Time: 15m
  • Cook Time: 20m


  • 250 grams pack Orgran Buckwheat Spiral pasta
  • 30 grams butter
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 100 grams gluten free cooked prosciutto, julienned
  • 300 milliliters thickened cream
  • 200 grams sliced fresh mushrooms
  • 1 teaspoon fresh basil leaves, chopped
  • Freshly ground black pepper


Pasta Method –
  1. Bring a large pot of water to the boil, add salt if desired and bring to boil again
  2. Add Orgran Buckwheat Pasta Spirals and cook for 8 – 10 minutes or until al dente; drain under warm running water to stop further cooking and set aside
    (Best to cook pasta & sauce simultaneously to avoid pasta going cold)
Sauce Method –
  1. Melt butter in a pan over medium heat
  2. Add onion, garlic and mushrooms; gently stirring until tender
  3. Reduce heat and slowly stir in cream
  4. Continue cooking until sauce has thickened
  5. Add cooked prosciutto and basil and simmer for a further 10 minutes.
Serving –
  • Option 1 – Place cooked pasta on warmed plates and top with the cream sauce
  • Option 2 – Toss warm pasta into the sauce, stir it in gently until well covered with sauce taking care not to break the pasta; serve on warmed plates.