Kasha with Bow Ties and Mushrooms Recipe

Name: Kasha with Bow Ties and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried small bow-tie pasta; 2 1/4 cups vegetable broth; 1 tsp. coarse salt; 1/2 tsp. freshly ground pepper; 1 cup uncooked kasha; 1/2 cup chopped fresh parsley; 1 Tbs. olive oil; 2 medium onions, halved and thinly sliced; 2 large cloves garlic, minced; 12 oz. fresh mushrooms, such as stemmed shiitake, cremini or button, thinly sliced; 2 to 3 tsp. chopped fresh oregano; 2 tsp. chopped fresh thyme; 2 Tbs. lemon juice

Servings: persons

1 cup dried small bow-tie pasta
2 1/4 cups vegetable broth
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 cup uncooked kasha
1/2 cup chopped fresh parsley
1 Tbs. olive oil
2 medium onions, halved and thinly sliced
2 large cloves garlic, minced
12 oz. fresh mushrooms, such as stemmed shiitake, cremini or button, thinly sliced
2 to 3 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
2 Tbs. lemon juice

1
Bring large pot of lightly salted water to a boil.
2
Add pasta; stir to prevent sticking.
3
Cook pasta until just tender, 5 to 6 minutes.
4
Drain and set aside.
5
While pasta is cooking, in small saucepan, bring 2 cups broth, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil over high heat.
6
Add kasha, cover and reduce heat to low.
7
Simmer until tender, about 10 minutes.
8
Transfer cooked kasha to bowl and fluff with fork.
9
Gently mix in parsley and cooked bow ties.
10
Set aside.
11
While kasha is cooking, heat oil in large skillet over medium-high heat.
12
Add onions and cook, stirring often, until softened, 7 to 8 minutes.
13
Add garlic and cook, stirring, 30 seconds (reduce heat, if necessary, so garlic doesnt burn).
14
Stir in mushrooms, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
15
Mix well and reduce heat to medium.
16
Stir in oregano, thyme and lemon juice and cook, stirring often, until mushrooms release their liquid and soften, 4 to 6 minutes.
17
Stir in remaining 1/4 cup broth and heat through, stirring occasionally, about 2 minutes.
18
Spoon mushroom mixture on top of kasha mixture and serve hot.

721

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried small bow-tie pasta, 2 1/4 cups vegetable broth, 1 tsp. coarse salt, 1/2 tsp. freshly ground pepper, and more.

Yes, Kasha with Bow Ties and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kasha with Bow Ties and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions