Kasha Varnishkes with Mushroom Gravy

Kasha varnishkes are a classic Jewish dish from Russia and Eastern Europe made with bow-tie pasta and buckwheat groats. Buckwheat has a marvelous earthy flavor--and nine essential amino acids.


Slideshow: Fast Weekday Pastas


  • Total Time:
  • Servings: 4
KEY: Fast - Column, Eastern European, Beans, Grains & Legumes, Pasta & Noodles, Fast, Healthy, Vegetarian, Dinner, Lunch

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  • 3 1/2 cups water
  • 1/2 cup coarse kasha (buckwheat groats)
  • Salt
  • 1 1/2 cups bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 pound cremini mushrooms, thinly sliced
  • 2 teaspoons chopped thyme
  • 3 tablespoons all-purpose flour
  • 2 tablespoons soy sauce
  • Freshly ground pepper

How to make this recipe

  1. In a small saucepan, bring 1 cup of the water to a boil. Add the kasha and 1/2 teaspoon salt, cover and cook over low heat until the water has been absorbed, about 10 minutes. Stir well, cover and set aside.
  2. In a saucepan of boiling salted water, cook the bow-tie pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Return the bow-ties to the saucepan.
  3. Meanwhile, in a medium skillet, heat the olive oil. Add the onion, garlic, creminis and thyme and cook over high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes. Stir in the flour, then add the remaining 2 1/2 cups of water and the soy sauce and stir constantly until a smooth sauce forms. Simmer over moderate heat, stirring a few times, until thickened, about 3 minutes; season with salt and pepper.
  4. Reheat the kasha, stirring in some of the reserved cooking water to loosen it. Stir the kasha into the bow-ties; spoon into bowls. Top with the mushroom gravy; serve.


One Serving 228 cal, 8 gm fat, 1.2 gm saturated fat, 32 gm carb, 4 gm fiber.

Contributed By Photo © Keller & Keller Published January 2005

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