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Pasta With Mushrooms and Kasha

Pasta With Mushrooms and Kasha
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2008

Nutritional Information

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

Quick Tip

Kasha, often thought of as a grain, is really roasted buckwheat groats (hulled kernels of buckwheat, which itself is not a grain but an herb). Its slightly sweet, musky flavor complements rich-flavored foods, such as caramelized onions, nuts, and wild rice.

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