Kohlrabi is the weird kid in the corner – occasionally gets a stare but mostly overlooked. It’s from the cabbage family yet mostly mistaken with turnips. Don’t be a bully – give it a chance and you will not be disappointed. Crunchy, sharp with a hint of sweetness and buttery texture. Perfect base for this nutrient-packed pasta that will warm your heart up and make you fall in love with this veg.
creamy kohlrabi pasta with spinach
Author: sculptorette
- 1 tsp oil
- 1/2 medium onion (finely chopped)
- crushed red pepper flakes
- 3 medium kohlrabi (peeled and diced)
- salt
- black pepper
- nutmeg
- cumin
- 1 cup plant based milk
- 1 tsp psyllium husk
- 1 tbsp nutritional yeast
- 1/2 cup water (optional)
- 2 cups spinach (packed)
- 4 cups brown rice penne pasta
- Set up water for pasta and cook it aldente according to instructions.
- In a separate pot (see notes), heat up oil and sweat the onions with the crushed red pepper flakes. Add pepper flakes accordingly to your heat tolerance though here they suppose to just enhance the flavor not mask it.
- Add kohlrabi and rest of the spices and saute for 5 – 7 minutes. Again, start conservatively with the spices – kohlrabi is very flavorful.
- Next, add plant-based milk, psyllium husk and nutritional yeast. Consistency should be of liquidy jello, if it is too thick, simply add some water. Stir well and let it simmer for another 5 – 7 minutes.
- Just when kohlrabi starts getting soft, use an immersion blender to cream it. I like to leave some kohlrabi chunks for extra texture. Jello-like consistency will change to a smooth sauce.
- When the texture is to your liking, add spinach to the sauce and then mix in pasta.
- Enjoy!
- Try to pick kohlrabi that is small/medium in size. The bigger the bulb, the higher the chance that it might be “woody” inside.
- For cooking the sauce, pick a pot that won’t get scratched with an immersion blender. Non-stick or dutch oven not recommended, plain ss works the best. It should be big enough to cook the sauce and mix the pasta in.