Kasha & Bow Ties
Kasha & Bow Ties
Kasha is made from Buckwheat groats. When cooked with Bow Tie Pasta and Onions it’s known in traditional Jewish preparation as Kasha Varnishkes. This is something I grew up with and always loved. There’s something about the smell of the Kasha cooking that will always take me right back to my childhod. Wheat on wheat makes it a bit carby so what’s not to love?
Serves 4
Ingredients
1 cup (165g) dry Kasha or Buckwheat ( I like medium or course grain over whole)
8 oz (226g) Bow Tie Pasta or Farfalle Pasta
1/2 Small (35-40g) Onion diced
2 Cups (473ml) Vegetable or Vegan Chicken Broth
1 Tbsp (15g) Vegan Butter
Salt & Pepper to taste
Optional: chopped Parsley for garnish
Directions
1. Heat the broth and set aside.
2. In a separate wide pot on medium heat, melt the butter. Add the onions and sauté about 3-5 minutes or until translucent.
2. Add in the dry kasha and mix well until coated with the melted butter. Cook for 2-3 minutes stirring ocassionally or until you can smell the kasha toasting.
3. Add in the warm vegetable broth and mix well. Turn the heat to low, cover and allow to cook for 8-10 minutes. Remove from the heat, season with salt & pepper and fluff with a fork.
4.Cook the pasta according to package directions. Once cooked, drain the pasta and add it back to the cooking pot. Add in the cooked kasha and mix well.
5.Check for seasoning and adjust with more salt & pepper if needed. Serve warm with optional chopped parsley.
