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Pasta with Mushrooms and Kasha

Photo: Petrina Tinslay
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.