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!
Bread is back, baby. Help us keep the recipes rising. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food 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.
We all have our favorite way of cooking food. My mother never coated the kasha with egg. I don’t either and it serves me better as a vegan. After sautéing onions with mushrooms, riced cauliflower might be a nice addition. Add to kasha, which has been cooked in water. Why would you cook it in broth that is certainly overssalted.. to keep the dish vegan, I use Italian farfell, bowties,
Low sodiun broth is often more available than regular you need something for taste. Nonvegan….I use butter for taste no oil at all. Olive oil in jewish kasha? Also bowties take 15+ min to cook not same time frame
Doesn’t the egg add additional protein to this dish? Not a riced cauliflower fan at all. Better to add mushrooms.
I would rather substitute cremini mushrooms for the cauliflower and omit the egg. Using a little Pereg pareve chicken soup base.