Kasha varnishkes is a much beloved Ashkenazi comfort food dish. Traditionally made with bow tie pasta, onions, schmaltz and kasha (buckwheat), it is filling, comforting peasant food at its best.
I wanted to add a little bit of healthfulness into the traditional recipe, so we decided to swap out regular or egg pasta for some whole grain pasta and add some riced cauliflower into the mix for a serving of vegetables.
Watch below to see how I made the dish. It was really delicious and hearty!
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
This recipe is based on this classic recipe for kasha varnishkes from celebrated food writer and cookbook author Adeena Sussman.
Kasha Varnishkes
This lightened-up version of kasha varnishkes offers a healthier take on the classic Jewish comfort dish, featuring nutty buckwheat groats, tender bowtie pasta and savory onions.
- Total Time: 30 minutes
- Yield: Serves 6
Ingredients
- 1 cups cooked whole wheat bow tie pasta
- olive oil
- 1 onion, diced
- 1 egg
- 1 cup kasha
- 2 cups vegetable stock, chicken stock or water
- 1½ cups “riced” cauliflower (about ½ small raw cauliflower pulsed in food processor)
- salt and pepper to taste
Instructions
- Cook pasta according in salted boiling water to directions, around 10 minutes. Can be prepared a day ahead of time.
- Beat one egg in a medium bowl. Add kasha and combine until coated.
- In a large skillet over medium heat, add 1 Tbsp olive oil. Cook kasha and egg until kasha has separated and egg has cooked out. Add broth, bring to a boil then cover and reduce on simmer for 10 minutes.
- In another skillet, saute diced onion in olive oil over medium heat until slightly brown, around 7 minutes. Add riced cauliflower and continue to cook for 2-3 minutes.
- After kasha has cooked, add onion and cauliflower mixture along with cooked pasta to pan. Cook another 5-10 minutes. Add salt and pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: One-pot
- Cuisine: Ashkenazi
Directions
I just made it, the old way, but was out of bowties. Any pasta will work. It’s one of my favorites, but I never thought of using cauliflower.
Cauliflower still tastes like cauliflower. Kasha is a healthful and nutritious food. There’s no need to compromise on taste. I just limit the amount of oil (or schmaltz) I use.
I like to saute diced mushrooms with the onion and omit the egg. Low Sodium beef broth for the liquid, and cook the kasha and the bow ties together, giving the pasta a beefy flavor. No cauliflower for mine.