Pasta With Mushrooms And Kasha – a delicious recipe with Kosher salt, pasta, kasha, olive oil, onions, button mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
2
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.
3
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.
4
Note: This is a classic Eastern European Jewish dish called kasha varnishkes.
567
kcal
Calories
23
g
Fat
74
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Kosher salt and pepper, 12 ounces farfalle pasta (about 4 1/2 cups), 1/2 cup kasha, 1/4 cup olive oil, and more.
Yes, Pasta With Mushrooms And Kasha 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.
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