Kasha Varnishkes (Buckwheat Bowtie Pasta with Caramelized Onions)

This delicious Kasha Varnishkes recipe is super easy to make and will definitely make your bubbe proud. The perfect side dish to any Jewish meal or Holiday.

Kasha Varnishkes (Buckwheat Bowtie Pasta with Caramelized Onions)

This traditional kasha varnishkes recipe is made with nutty buckwheat, tender bowtie pasta, and sweet caramelized onions. A classic Jewish comfort food perfect for Shabbat, holidays, or family dinners.

Course Side

Cuisine Jewish

Prep Time 10

Cook Time 20

Total Time 30

Servings -8 servings

Calories 344kcal

Author Tiffany Bendayan

Ingredients

1 cup kasha buckwheat groats, uncooked
2 large eggs
2 tablespoons butter
1 3/4 cups vegetable or chicken stock
Salt and pepper to taste
8 oz bowtie pasta farfalle
2 large onions finely chopped
2 teaspoons olive oil

Instructions

In a bowl, mix the kasha with the eggs until evenly coated
In a large skillet over medium heat, melt the butter
Add the kasha and cook, stirring constantly, until the grains separate and lightly toast, about 3–4 minutes
Pour in the stock and season with salt and pepper
Bring to a boil, then cover and cook on low heat for 15–20 minutes, or until the liquid is absorbed and the kasha is tender
Meanwhile, cook the bowtie pasta according to package directions. Drain and set aside
In another skillet, heat olive oil over medium-low heat. Add the onions and cook slowly until deeply caramelized, about 15–20 minutes
Add the cooked pasta and caramelized onions to the kasha and gently mix until combined
Taste and adjust seasoning with salt and pepper
Serve warm and enjoy

Notes

- Do not skip coating the kasha with eggs; this helps keep the grains separate and fluffy
- Cook onions low and slow for the best flavor, rushing this step reduces sweetness
- Use chicken stock for a deeper flavor or vegetable stock to keep it vegetarian
- Leftovers reheat well and taste even better the next day

Nutrition