Serves: 4 - 6
This is Jewish comfort food—carbs on carbs—is made with Kasha, which is a naturally gluten-free buckwheat, and bow-tie noodles. If following a gluten-free diet, choose quinoa or brown rice pasta. The addition of mushrooms and pine nuts make this a well-balanced delicious dish.
3 cups of RTE Cuisine Kasha
2 cups dry bow-tie or farfalle pasta
¼-cup raw pine nuts
2 tablespoons cold-pressed extra-virgin olive oil
1 large sweet yellow onion, thinly sliced
1 garlic clove, chopped
½-pound cremini mushrooms, thinly sliced
3 tablespoons all-purpose flour
2 cups vegetable broth, preferably low-sodium
1/8-teaspoon freshly ground black pepper
Salt to taste
2 tablespoons fresh flat-leaf parsley, chopped
- Prepare pasta according to package directions “al dente”, or boil about 10 minutes. Drain and set aside in a large serving bowl.
- Toast pine nuts in a toaster or dry skillet on high heat for 2 minutes and set aside.
- Heat one tablespoon of the oil in a large sauté pan over medium to high heat. Add the Kasha and stir for 3 to 5 minutes, until grains are toasted and the aroma is nutty. Mix the kasha into the bow-ties and sprinkle with parsley.
- Add remaining olive oil to the pan. Sauté the onion, garlic and creminis over medium to high heat, stirring occasionally, until the onions are softened and caramelized, about 8 minutes.
- Stir in the flour, then add the vegetable broth and stir until the sauce is smooth. Lower the heat and simmer, stirring until thickened, about 3 minutes.
- Season pepper and optional salt.
- Mix the sauce into the kasha and bow-ties or serve on the side. Top with pine nuts and enjoy.