Kasha Varniskas

With Bow Tie Pasta and Mushrooms

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      40 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Kasha with bow ties is a Russian/Polish Jewish classic. Your great-grandmother would have made the noodles by hand. You can do this if you’re feeling ambitious, but store-bought bow ties work just fine. You can use just about any type of fresh mushroom for the recipe: button mushrooms, shiitakes, porcini (boletus).


  • 1 cup kasha (buckwheat groats)
  • 1 cup small bow tie noodles
  • Salt


  1. Wash the kasha under cold water, drain well, and blot dry. Cook the bow ties in boiling salted water until al dente, 6 to 8 minutes. Drain in a colander, refresh under cold water, and drain.

  2. Heat the oil in a large, heavy saucepan (preferably nonstick). Add the onions and mushrooms and cook over medium heat until the onions are golden brown and the mus