Buckwheat with Pasta, Onions and Mushrooms - Rachael Ray Every Day

Buckwheat with Pasta, Onions and Mushrooms

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Buckwheat with Pasta, Onions and Mushrooms
  • 4Servings

Ingredients

  • 1 cup farfalle pasta
  • 2 1/2 cups cooked and cooled Buckwheat
  • 1 thinly sliced onion
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced mushrooms
  • Toasted walnuts, for sprinkling
  • Chopped parsley, for sprinkling

Preparation

Cook 1 cup farfalle pasta in boiling, salted water until tender, about 10 minutes. Drain, transfer to a large bowl and toss with 2 1/2 cups cooked and cooled buckwheat; season with salt and pepper. In a large skillet, cook 1 thinly sliced onion in 2 tablespoons extra-virgin olive oil over high heat for 10 minutes. Add 8 ounces sliced mushrooms and season with salt; cook until softened. Serve over the buckwheat mixture; sprinkle with toasted walnuts and chopped parsley.