Pasta With Mushrooms and Kasha

Pasta With Mushrooms and Kasha
Petrina Tinslay
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

kosher salt and pepper
12
ounces
farfalle pasta (about 4 1/2 cups)
1/2
cup
kasha (found in the grains or international aisle of the supermarket)
1/4
cup
olive oil
2
onions, chopped
1
1/2 pounds
button mushrooms, thinly sliced
1/2
cup
chopped fresh flat-leaf parsley or dill
2
tablespoons
butter

Directions

  1. Bring a large pot of water to a boil and add 1 tablespoon salt.
  2. Add the pasta and kasha and cook until the pasta is al dente and the kasha just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes.
  4. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.
  5. Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper.
Katherine Greenwald
August 2008

Nutritional Information

  • Per Serving
  • Calories 611
  • Fat 21 g
  • Cholesterol 15 mg
  • Carbohydrate 90 g
  • Sodium 665 mg
  • Protein 18 g
  • Fiber 6 g
  • Sugar 10 g
What does this mean? See Nutrition 101.

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