Rating: 3.5 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 20 Ratings
Katherine Greenwald

Gallery

Credit: Petrina Tinslay

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil and add 1 tablespoon salt.

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  • 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.

Nutrition Facts

611 calories; fat 21g; cholesterol 15mg; carbohydrates 90g; sodium 665mg; protein 18g; fiber 6g; sugars 10g.
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