Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Cook the farfalle for 13 minutes or according to package directions. Drain.
- Meanwhile, mix the kasha well with the aquafaba in a medium bowl.
- Heat a tablespoon of olive oil in a large skillet over medium to high heat for a minute. Add the kasha to the pan. Stir constantly and cook for about 3 minutes until the kasha is fragrant and lightly browned.
- Remove the kasha from the pan. Add the other tablespoon of olive oil and the chopped mushrooms, white parts of the green onions, tomatoes, salt, and pepper. Sauté for a few minutes, stirring occasionally.
- Add the vegetable broth and kasha to the pan. Bring to a boil, Cover the pan with a lid and reduce the heat to a simmer.
- Check the mixture in 7 – 10 minutes. It is done when the kasha is fluffy.
- Stir in the cooked farfalle, green onions, and chopped fresh rosemary.
Notes
Use medium kasha.
Aquafaba is the liquid from canned chickpeas.
Cut the tomato in half and remove the seeds before chopping it
Aquafaba is the liquid from canned chickpeas.
Cut the tomato in half and remove the seeds before chopping it
