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🍝 Colorful Vegetable Pasta

329 kcal · 30 min · 4 servings

Ingredients

• 900 g Kohlrabi (with greens, 3 Kohlrabi)
• 60 g Butter (4 tbsp)
• salt
• white pepper
• 650 g pasta (e.g. spiral pasta)
• 300 g peas (frozen)
• 120 g sour cream (10% fat)
• 2 bunches flat-leaf parsley

Instructions

1. 1. Thoroughly wash the kohlrabi under running water.
2. 2. Set aside the green leafy tops of the kohlrabi.
3. 3. Peel the tough outer skin from the kohlrabi.
4. 4. Cut the kohlrabi in half.
5. 5. Dice the vegetable into cubes of about 1 cm.
6. 6. Heat the butter in a large pot.
7. 7. Sauté the kohlrabi cubes briefly.
8. 8. Pour 100 ml of water into the pot.
9. 9. Season the mixture with salt and pepper.
10. 10. Cover the pot with a lid.
11. 11. Simmer the vegetables over medium heat for 5 minutes.
12. 12. Bring plenty of water to a boil in a separate pot.
13. 13. Add salt to the boiling water.
14. 14. Cook the pasta al dente according to the package instructions.
15. 15. Add the peas to the kohlrabi after 5 minutes.
16. 16. Cook the vegetables for another 5 to 7 minutes.
17. 17. Place the sour cream into a tall container.
18. 18. Roughly chop a handful of kohlrabi greens.
19. 19. Stir the chopped greens into the sour cream.
20. 20. Wash the parsley thoroughly.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Roughly chop the parsley leaves.
24. 24. Add the chopped parsley to the cream mixture.
25. 25. Puree the mixture finely with a hand blender.
26. 26. Stir the herb cream into the vegetables.
27. 27. Heat the combination briefly.
28. 28. Season the vegetables to taste with salt and pepper.
29. 29. Drain the pasta.
30. 30. Let the pasta drain for a short moment.
31. 31. Mix the pasta with the cream vegetables.

Nutrition per serving

• kcal: 329
• Protein: 12 g · Fett/Fat: 7 g · Carbs: 52 g