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

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Ingredients

1 cup dry Kasha or Buckwheat ( I like medium or course grain over whole)

8 oz or half a package of Bow Tie Pasta or Farfalle Pasta

1/2 Small Onion chopped

2 Cups of Vegetable Broth

1 Tbsp Vegan Butter or Neutral Oil

Tbsp of chopped Parsley

Salt & Pepper to taste

Directions

1. Warm up the vegetable broth and keep it simmering

2. In a separate pan, sauté the chopped onion in the melted butter until translucent

2. Add in the dry kasha and mix until well coated with the melted butter and the kasha begins to toast. You will really be able to smell the kasha.

3. Add in the vegetable broth. Mix once, turn down the heat to low and cover for 10 -15 minutes.

4. Cook up the pasta according to package directions. Drain and set aside until the kasha is cooked.

5. Once the kasha is cooked, fluff with a fork and add it to the pasta. Season with salt and pepper.

Optional: garnish with chopped parsley.