Are all Moms sneaky? In my own defense, I did confess before my youngest took her first bite of Sneaky Kohlrabi & Cheese Fettuccini.
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.
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!
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.
Further proof that every CSA vegetable is just waiting for the right recipe. (Except, perhaps, fennel.)
Do you have a special vegetable challenge?
- 2 ounces whole wheat fettuccini
- 1 tablespoon butter or olive oil
- 1 large garlic clove, minced
- Pinch of salt
- ½ cup grated kohlrabi (about half of a large kohlrabi)
- ¾ ounce Gouda or other hard cheese of your choice, grated (a scant ¼ cup)
- Black Pepper
- Cook pasta in boiling water until al dente, about 10 minutes.
- 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.
- 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).
- Add cheese and stir again to distribute well. Adjust salt and pepper to taste.
- For multiple servings, just multiply the ingredients by the number of people you are serving. This scales up without any problem.
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