Kasha Varnishkes is a traditional Jewish dish that combines the nutty flavor of kasha (roasted buckwheat groats) with bowtie pasta. This classic recipe has been passed down through generations, and it continues to be a beloved comfort food.
In this modern twist, we've added sautéed Crimini mushrooms, onions, garlic, and Lacinato Kale for a hearty and flavorful meal.
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Why You'll Love This Recipe
Kasha Varnishkes with Mushrooms and Kale is a hearty and flavorful dish that's perfect for a comforting meal. This traditional Jewish recipe combines the nutty flavor of kasha (roasted buckwheat groats), the chewy texture of varnishkes (egg noodles), and the earthy flavors of mushrooms and kale. Here's why you'll love it:
- Nutritious: This dish is packed with essential nutrients, including protein, fiber, and vitamins.
- Comforting: The warm and satisfying flavors of kasha varnishkes will leave you feeling full and content.
- Versatile: This recipe can be easily customized to your preferences by adding different vegetables or proteins.
Ingredients You'll Need
This dish is a hearty and satisfying meal that's perfect for any occasion. The earthy flavors of the mushrooms and kale complement the nutty kasha and semolina bowtie pasta beautifully. Whether you're a fan of traditional Jewish cuisine or simply looking for a delicious and comforting meal, this recipe is sure to please.
You can use regular size or mini bowtie pasta, but be sure to get the toasted buckwheat groats for the kasha. Any greens can be used, but I love the bubbly, craggy texture of Lacinato kale. Crimini mushrooms, garlic, and onions saute up for a savory flavor addition to this timeless kasha and pasta dish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Kasha Varnishkes with Mushrooms and Kale
Kasha is from the buckwheat plant, not really a grain, but more of a seed. It's related to the rhubarb plant as well. Kasha is extremely high in protein, and when mixed with the semolina bowtie pasta, creates a complete protein. Kasha Varnishes lowly, humble dish, popular in Jewish cultures as well as Russian, Ukraine, and Polish.
This modern version of kasha and varnishkes eliminates the sticky mess that sometimes occurs when eggs are cracked into the saucepan of sauteed kasha. We're going to boil the kasha and drain it, just like you also prepare orzo, or the bowtie pasta.
The rest of the recipe uses one saute pan for preparing the vegetables, and combining the sauteed vegetables with the prepared kasha and bowtie pasta.
Saute The Mushrooms, Garlic, and Onions
- Cut the spine out of the Lacinato kale, then chop it up into 2" chunks. Set aside.
- Heat the oil in a roundeau, Dutch oven, or deep and wide skillet. Add the onions and saute until golden.
- Add the minced garlic and the sliced Crimini mushrooms. Cook until the mushrooms are tender.
Prepare The Kasha and Bowtie Pasta
- While the vegetables are sauteing, prepare a 2 to 3 quart pot with water, a tablespoon of salt (yes, one tablespoon), and bring to a boil. Add the kasha and cook until they are al dente, or slightly firm in the middle. Boiling instructions are also on the kasha packaging.
- Drain the kasha in a colander, drizzling with a tablespoon of oil so they don't stick together.
- Repeat the boiling process for the bowtie pasta with one teaspoon of salt, draining and tossing with oil. Set aside.
PRO TIP: Be sure to add the tablespoon of salt to the cooking kasha! This is it's only opportunity to get salted. Don't worry, it won't be too salty!
Add The Chopped Kale To The Skillet
- While the bowtie pasta are cooking, add the chopped Lacinato kale to the skillet of sauteing mushrooms, onions, and garlic.
- Cook, stirring frequently until the kale is wilted, tender, but still bright green.
Mix In The Bowtie Pasta and Kasha
- Transfer the drained bowtie pasta to the deep skillet. Repeat with the cooked and drained kasha.
Adjust Seasoning While Heating Through
- Gently fold the pasta and kasha into the sauteed mushrooms and kale mixture. Season with salt and pepper.
- Continue stirring frequently over medium heat until the kasha and bowtie pasta is heated through.
- Transfer to a 9x13 baking or serving dish. You can set in a 200F oven to keep warm until ready to serve.
Serving Suggestions
Serve Kasha Varnishkes as a main dish or a side dish. While naturally vegetarian, it goes well with roasted chicken, beef brisket, lamb chops, and baked fish. This modernized Kasha Varnishkes recipe is a delicious and satisfying meal that's perfect for any occasion.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- For a different flavor profile, you can substitute kasha with other grains, such as quinoa or bulgur.
- Feel free to experiment with different vegetables, such as spinach, broccoli, or zucchini.
- Top with grated Parmesan cheese for a cheesy twist.
Tips for Success
Here are a few tips for making this kasha varnishkes recipe:
- For a richer flavor, be sure to purchase roasted kasha.
- Don't overcook the kale, it shouldn't be mushy (hard to do with Lacinato kale).
- Experiment with different herbs and spices, such as thyme, rosemary, or red pepper flakes.
Storage Options
- Store leftover Kasha Varnishkes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
- Make too much? Store in freezer safe tubs and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- 12 inch Roundeau pan - My new favorite pan!
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Frequently Asked Questions
Kasha is roasted buckwheat groats, a type of grain with a nutty flavor.
Varnishkes are bowtie pasta noodles, regular size or mini. While the actual word varnishes refers to egg noodles, bowtie pasta has been traditionally used to make this dish.
More Delish Ideas
Kasha Varnishkes with Mushrooms and Kale
Equipment
- 12 inch Roundeau pan my new favorite pan!
Ingredients
For the Kasha
- Water for boiling kasha
- 1 tablespoon salt for boiling with kasha
- 1 cup kasha toasted
- 1 tablespoon olive oil to toss kasha with after boiling and draining
For the Bowtie Pasta
- Water for boiling bowtie pasta
- 8 oz bowtie pasta regular or mini bowtie
- 1 teaspoon salt for boiling with pasta
- 1 tablespoon olive oil to toss pasta with after boiling and draining
For the Sauteed Mushrooms and Kale
- 2 onions diced coarsely
- 4 cloves garlic smashed and minced
- 8 ounces Crimini mushrooms sliced
- 1 bunch Lacinato Kale spine removed, and rough chopped
- Salt to taste
- Black pepper to taste
- 2 ounces butter optional, added right before serving
- 2 tablespoon parsley chopped, for garnish, optional
Instructions
- Cut the spine out of the Lacinato kale, then chop it up into 2" chunks. Set aside.
- Heat the oil in a roundeau, Dutch oven, or deep and wide skillet. Add the onions and saute until golden.2 onions
- Add the minced garlic and the sliced Crimini mushrooms. Cook until the mushrooms are tender.4 cloves garlic, 8 ounces Crimini mushrooms
- While the vegetables are sauteing, prepare a 2 to 3 quart pot with water, a tablespoon of salt (yes, one tablespoon), and bring to a boil. Add the kasha and cook until they are al dente, or slightly firm in the middle. Boiling instructions are also on the kasha packaging.Water, 1 tablespoon salt, 1 cup kasha
- Drain the kasha in a colander, drizzling with a tablespoon of oil so they don't stick together.1 tablespoon olive oil
- Repeat the boiling process for the bowtie pasta with one teaspoon of salt, draining and tossing with oil. Set aside. PRO TIP: Be sure to add the tablespoon of salt to the cooking kasha! This is it's only opportunity to get salted. Don't worry, it won't be too salty!Water, 8 oz bowtie pasta, 1 teaspoon salt, 1 tablespoon olive oil
- While the bowtie pasta are cooking, add the chopped Lacinato kale to the skillet of sauteing mushrooms, onions, and garlic.1 bunch Lacinato Kale
- Cook, stirring frequently until the kale is wilted, tender, but still bright green.
- Transfer the drained bowtie pasta to the deep skillet. Repeat with the cooked and drained kasha.
- Gently fold the pasta and kasha into the sauteed mushrooms and kale mixture. Season to taste with salt and pepper.Salt, Black pepper
- Continue stirring frequently over medium heat until the kasha and bowtie pasta is heated through.
- Transfer to a 9x13 baking or serving dish and garnish with two pats of butter (optional) and the chopped parsley. You can set in a 200F oven to keep warm until ready to serve.2 ounces butter, 2 tablespoon parsley
Notes
- For a richer flavor, be sure to purchase roasted kasha.
- Don't overcook the kale, it shouldn't be mushy (hard to do with Lacinato kale).
- Experiment with different herbs and spices, such as thyme, rosemary, or red pepper flakes.
- Stir a little butter into the kasha varnishes right before serving for a richer flavor.
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