Sneaky Kohlrabi & Cheese Fettuccini

Are all Moms sneaky? In my own defense, I did confess before my youngest took her first bite of Sneaky Kohlrabi & Cheese Fettuccini. 

Kohlrabi and Cheese Pasta

Kohlrabi and Cheese Pasta

You see, grated kohlrabi looks EXACTLY like cheese when tossed into warm fettuccini! And even I appreciated the way it transformed into soft and creamy looking, telling myself, “What a rich dish you are eating!”  Gotta love comfort food. 

Grated Cheese & Kohlrabi

Is it cheese or grated kohlrabi…

I started making this dish while dieting, so the cheese is listed by weight and volume. And I am living proof that it is possible to eat “cheesy” pasta and still lose weight. If you are not dieting you can approximate the measurements. Or even round up on the cheese! 

Cutting Kohlrabi

Cutting Kohlrabi

This recipe has taken kohlrabi from a food that gets shoved into the basement fridge (to act as a surrogate turnip when I make stew in the fall) to one that I rummage through the CSA box for. 

Sneaky Kohlrabi & Cheese Fettuccini, Closeup

Sneaky Kohlrabi & Cheese Fettuccini, Closeup

Further proof that every CSA vegetable is just waiting for the right recipe. (Except, perhaps, fennel.)  

Do you have a special vegetable challenge?

Sneaky Kohlrabi & Cheese Fettuccini
Serves 1
Did you know that grated kohlrabi looks EXACTLY like cheese mixed with warm fettuccini! This pasta dish is creamy and cheesy with (shh) a serving of veggies
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
15 min
Prep Time
15 min
Cook Time
10 min
Total Time
15 min
412 calories
50 g
55 g
18 g
13 g
11 g
165 g
337 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
165g
Servings
1
Amount Per Serving
Calories 412
Calories from Fat 158
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 55mg
18%
Sodium 337mg
14%
Total Carbohydrates 50g
17%
Dietary Fiber 5g
18%
Sugars 2g
Protein 13g
Vitamin A
10%
Vitamin C
71%
Calcium
19%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ounces whole wheat fettuccini
  2. 1 tablespoon butter or olive oil
  3. 1 large garlic clove, minced
  4. Pinch of salt
  5. ½ cup grated kohlrabi (about half of a large kohlrabi)
  6. ¾ ounce Gouda or other hard cheese of your choice, grated (a scant ¼ cup)
  7. Black Pepper
Instructions
  1. Cook pasta in boiling water until al dente, about 10 minutes.
  2. While pasta is cooking, sautee minced garlic in butter for a couple minutes. Do not let brown. Add salt and grated kohlrabi and keep mixture warm.
  3. When pasta is cooked, drain it, then toss with butter and kohlrabi mixture, stirring to break up clumps (the kohlrabi even clumps like grated cheese).
  4. Add cheese and stir again to distribute well. Adjust salt and pepper to taste.
Notes
  1. For multiple servings, just multiply the ingredients by the number of people you are serving. This scales up without any problem.
beta
calories
412
fat
18g
protein
13g
carbs
50g
more
Art of Natural Living https://artofnaturalliving.com/
Tagged on:

10 thoughts on “Sneaky Kohlrabi & Cheese Fettuccini

  1. Lynn

    Wow – this recipe was perfect timing! We were just discussing what one does with kohlrabi. I grew up eating it raw, but the husband was not very thrilled when I served it to him like that. I knew there had to be a recipe out there for it. 🙂

    1. Inger Post author

      I was eating some raw, but I agree with your husband–there is only so much you can get through that way. Glad to hear you are giving a CSA a try again–and the kids will be more help with volume in a few years 😉

  2. Tammy

    love kohlrabi and would never put it in the category of turnips 🙂 This is terrific and I would also confess but think the flavor is so delicate that it is worthy of so much. I love kohrabi soup.

    1. Inger Post author

      I suppose the the delicateness of flavor is why it works so well with the cheese. I’ll have to look for soup recipes–the season is young!

    1. Inger Post author

      She did like it! You know I was pretty leery about raw kale too until I had a salad containing it at a party. I think that’s what gave me the nerve to put it in my tabbouleh (that and parsley is such a pain to de-stem).

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php