In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the buckwheat kasha and toast for about 5 minutes until fragrant, stirring frequently.

Pour in 2 cups of water or broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 10-15 minutes until the kasha is tender and the liquid is absorbed.

Meanwhile, in a medium saucepan, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

In the same skillet used for the kasha, add another tablespoon of olive oil and the chopped onion.

Sauté over medium heat until the onion is golden and translucent, about 5 minutes.

Once the onions are ready, add the cooked kasha and pasta to the skillet and gently toss to combine.

Season with salt and pepper to taste, adding a bit of reserved pasta water if needed.

Transfer the Kasha Varnishkes to a serving dish and garnish with chopped parsley.

Serve warm and enjoy.