Pasta with Mushrooms and Kasha |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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.
|
|