Pasta with Mushrooms and Kasha

Name: Pasta with Mushrooms and Kasha
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 680 grams button mushrooms, thinly sliced; 1 liters 12 ounces farfalle pasta (about; 118 milliliters fresh flat-leaf parsley or dill, chopped; 4 servings Kosher salt and pepper; 59 milliliters olive oil; 2 onions, chopped; 118 milliliters kasha

Pasta with Mushrooms and Kashan is a vegetarian main course. One portion of this dish contains around 15g of protein, 21g of fat, and a total of 482 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up kasha, olive oil, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a large pot of water to a boil and add 1 tablespoon salt.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Kasha

Pasta

Water

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes.

Ingredients you will need

Onion

Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Water

Mushrooms

Parsley