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- 1 cup dried small bow-tie pasta
- 2 1/4 cups vegetable broth
- 1 tsp. coarse salt
- 1/2 tsp. freshly ground pepper
- 1 cup uncooked kasha
- 1/2 cup chopped fresh parsley
- 1 Tbs. olive oil
- 2 medium onions, halved and thinly sliced
- 2 large cloves garlic, minced
- 12 oz. fresh Mushrooms, such as stemmed shiitake, cremini or button, thinly sliced
- 2 to 3 tsp. chopped fresh oregano
- 2 tsp. chopped fresh thyme
- Juice of 1 large lemon
While Pasta is cooking, in small saucepan, bring 2 cups broth, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil over high heat. Add kasha, cover and reduce heat to low. Simmer until tender, about 10 minutes. Transfer cooked kasha to bowl and fluff with fork. Gently mix in parsley and cooked bow ties. Set aside.
While kasha is cooking, heat oil in large skillet over medium-high heat. Add onions and cook, stirring often, until softened, 7 to 8 minutes. Add garlic and cook, stirring, 30 seconds (reduce heat, if necessary, so garlic doesn’t burn). Stir in Mushrooms, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and reduce heat to medium.
Stir in oregano, thyme and lemon juice and cook, stirring often, until Mushrooms release their liquid and soften, 4 to 6 minutes. Stir in remaining 1/4 cup broth and heat through, stirring occasionally, about 2 minutes.