Savory Kasha With Mushrooms And Bow Ties Recipe

About this recipe

A hearty and satisfying dinner dish featuring nutty kasha, tender mushrooms, and bow tie pasta, perfect for solution seekers looking for a quick and wholesome meal. This eggetarian recipe is packed with flavor and easy to prepare.

Ingredients

• 6 pcs Hen Fruit -6 Farm Fresh Antibiotic Free White Protein Rich Eggs
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 500 g Borges Farfalle Pasta
• 500 G Kinwaaquinoa
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Bring a pot of water to a boil and cook 6 oz of bow tie pasta until al dente. Drain and set aside to cool.
2. 2. In a wide mixing bowl, combine 1 cup of quinoa with 1 beaten egg. Mix thoroughly with a fork until the quinoa grains are evenly coated and slightly moistened.
3. 3. Heat a dry skillet over medium heat and add the quinoa mixture. Stir continuously for 3-5 minutes until the grains are dry and separate from each other. Remove from heat and set aside.
4. 4. In a large saucepan, heat 3 tbsp of olive oil over medium heat. Add 2 diced onions and 1/2 lb of sliced mushrooms. Sauté for 8-10 minutes until the onions are golden brown and the mushrooms are tender.
5. 5. In a large pot, bring 2 cups of salted water to a boil. Add the toasted quinoa and reduce the heat to low. Cover and cook for 10-12 minutes, or until the quinoa has absorbed all the water.
6. 6. Once the quinoa is cooked, gently mix in the sautéed onions and mushrooms, along with the cooked bow tie pasta. Stir to combine evenly.
7. 7. Season the dish with salt and pepper to taste. Serve warm and enjoy your savory kasha dinner.