Kasha & Bow Ties

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 preperation as Kasha Varnishkes. This is something I grew up with and always loved. Wheat on wheat makes it a bit carby so what’s not to love?



1 cup dry Kasha or Buckwheat

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

1/2 Small Onion

2 Cups of Vegetable Broth

2 tsp of Grape Seed Oil

Tbsp of chopped Parsley

2 tsp of Bragg’s Liquid Aminos or Light Soy Sauce

Salt & Pepper to taste

Drizzle of Oil or Tbsp of Vegan Butter


1. Warm up the Vegetable Broth and keep it simmering

2. In a seperate pan, sauté the chopped Onion in the oil until translucent

2. Add in the dry Kasha and mix until well coated with the oil and the kasha begins to toast

3. Add in chopped Parsley and the simmering Vegetable broth. Mix once, turn down the heat to low and cover for 25 minutes

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

5. Once the Kasaha is cooked, fluff with a fork and add it to the pasta. Season with Salt, Pepper, Liquid Aminos, drizzle of Oil or Butter and mix well.

6. Add in additional chopped Parsley