Cuban-Style Kasha Varnishkes
Old-world comfort food gets a bold, colourful twist — buckwheat meets the warmth of Havana.
During my college years, I was introduced to kasha varnishkes by Yuliya, a dear friend from Connecticut whose roots traced back to Soviet Russia. A passionate discussion about Russian literature on a frosty evening led us to her dorm kitchen, where she unveiled her family's adapted version of the classic Soviet kasha — with bowties, an influence of Italian-American ingredients on Ashkenazi cuisine in the US. The simplicity and heartiness of the dish won me over.
Over time I adapted it to make it my own, incorporating Cuban flavours that deeply resonate with me — spices and techniques known for their depth and complexity, blending seamlessly with the nutty, comforting undertones of kasha. Food, much like history, thrives on intersections and shared stories.
- 3 tbspolive oil
- 3medium shallotsfinely chopped
- 4garlic clovesminced
- ½ tspground cumin
- 1medium red bell pepperdiced
- 1orange or yellow bell pepperdiced
- 1 cupfresh shiitake or portobello mushroomsroughly torn
- 3 cupscanned chickpeasdrained
- 2½ cupsfresh spinachfinely chopped
- 500 mlvegetable stock
- 225 gfarfalle (bow-tie pasta)
- 270 gbuckwheat groats (kasha)
- —kosher salt and black pepperto taste
- —fresh parsleytorn, to serve
As featured on
The Nosher ↗Warm the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook for 7–8 minutes until soft. Stir in the bell peppers and cumin, cooking until the peppers are tender, about 10 minutes.
Tear the mushroom caps into medium uniform pieces and add to the sofrito. Once they brown, fold in the chickpeas and spinach until wilted. Pour in 1 cup of the vegetable stock, reduce the heat, and simmer for about 15 minutes or until most of the liquid has reduced.
Meanwhile, bring a large pot of well-salted water to a boil. Cook the farfalle until al dente, following the package instructions. Drain and set aside.
In a separate saucepan, bring the remaining stock and 1 cup of water to a boil. Stir in the kasha and a teaspoon of salt. Cover and simmer until the groats are soft, about 15 minutes. Fluff with a fork, cover, and rest off the heat.
Transfer the vegetable mixture to the pot with the pasta, followed by the cooked buckwheat. Mix everything together gently. Season with salt and pepper, transfer to a serving bowl, and garnish with fresh parsley.
This recipe uses vegetable stock for a neutral flavour. For more depth, dissolve two chicken stock cubes in hot water — the kasha can handle it.
Shallots give a delicate sweetness. Regular onions give a bolder flavour — if using them, start with a smaller quantity and adjust to taste.
Farfalle is ideal as it holds onto the sauce, but penne or fusilli work well. Always cook al dente — the pasta continues cooking when it is combined with the warm kasha.