Pasta With Mushrooms and Kasha

Photo by Petrina Tinslay
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 611 calories
    • Fat 21 g
    • Cholesterol 15 mg
    • Sodium 665 mg
    • Protein 18 g
    • Carbohydrate 90 g
    • Sugar 10 g
    • Fiber 6 g


  1. Check kosher salt and pepper
  2. Check 12ounces farfalle pasta (about 4 1/2 cups)
  3. Check 1/2cup kasha (found in the grains or international aisle of the supermarket)
  4. Check 1/4cup olive oil
  5. Check 2 onions, chopped
  6. Check 11/2 pounds button mushrooms, thinly sliced
  7. Check 1/2cup chopped fresh flat-leaf parsley or dill
  8. Check 2tablespoons butter


  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.