If cauliflower can be made into creamy purees and cashews can be blended into luxurious sauces, why can’t kohlrabi do the same? Roasting brings out the sweet, rich flavor, and spices and herbs bring this rich sauce together into an easy, yet fancy feeling weeknight dinner. Swap pasta for spaghetti squash or zucchini noodles for lighter variation.
Roasted kohlrabi brings out its sweet, rich flavor, while spices and herbs bring this rich sauce together into an easy, yet fancy feeling weeknight dinner.
- 2 T olive oil, divided
- 2 c kohlrabi, raw
- 1 c nondairy milk
- 1 T lemon juice
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 c nutritional yeast
- 16 oz. pasta
- 1 c onion, diced
- 1 c broccoli, chopped
- 1 c zucchini, diced
- 1/4 c parsley, minced
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Toss kohlrabi in 1 T olive oil and a sprinkling of salt and pepper. Spread evenly on prepared baking sheet and roast for 20 minutes.
- Combine remaining 1 T olive oil, almond milk, garlic, salt, pepper, nutritional yeast, lemon juice, and roasted kohlrabi in a high speed blender until smooth.
- Prepare pasta according to package directions.
- In a saute pan over medium heat, gently heat veggies of choice with a little water until softened. Toss pasta and veggies with sauce. Top with parsley.
Per serving: 542 calories, 97 g carbs, 10 g fat, 20 g protein, 505 mg sodium, 8 g sugar