A comforting and flavorful dish combining toasted kasha, caramelized onions, and tender bowtie pasta.
In a mixing bowl, combine the toasted kasha with the beaten egg until the grains are well coated.
Ensure the kasha is evenly coated with egg to prevent clumping during toasting.
Heat olive oil in a skillet over medium heat and sauté the onions until golden and caramelized.
Stir the onions frequently to avoid burning and achieve even caramelization.
Add the kasha mixture to the skillet and cook, stirring, until the grains are toasted and separate.
Keep stirring to ensure the kasha toasts evenly and doesn't stick to the skillet.
Pour in the vegetable broth, season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes.
Check occasionally to ensure the kasha doesn't dry out too much; add a splash of broth if needed.
Meanwhile, cook the bowtie pasta in a saucepan of boiling salted water until al dente, then drain.
Reserve a bit of pasta water to adjust the consistency of the final dish if needed.
Combine the cooked kasha and onions with the drained pasta, mixing well. Adjust seasoning with additional salt and pepper if needed.
Mix gently to avoid breaking the pasta while ensuring even distribution of ingredients.
Serve the dish warm, garnished with fresh herbs if desired, and enjoy.
Fresh parsley or dill makes a great garnish for added flavor and color.
