Pasta With Mushrooms and Kasha
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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 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, ½ teaspoon salt, and ¼ teaspoon pepper.
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
.
Similar Recipes
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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