Pasta with Mushrooms and Kasha

Pasta with Mushrooms and KashaRecipe
Photo: Petrina Tinslay


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 611
Protein 18 g
Carbohydrate 90 g
Sugars 10 g
Fiber 6 g
Fat 21 g
Satfat 6 g
Sodium 665 mg
Cholesterol 15 mg


Kosher salt and pepper
12 ounces farfalle pasta (about 4 1/2 cups)
1/2 cup kasha
1/4 cup olive oil
2 onions, chopped
1 1/2 pounds button mushrooms, thinly sliced
1/2 cup fresh flat-leaf parsley or dill, chopped
2 tablespoons butter


Bring a large pot of water to a boil and add 1 tablespoon salt. Add the pasta and kasha and cook until the pasta is al dente and the kasha is just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.

Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Note: This is a classic Eastern European Jewish dish called kasha varnishkes.