Are all Moms sneaky? In my own defense, I did confess before my youngest (aka my “picky daughter”) took her first bite of what is now affectionately known as Sneaky Kohlrabi in Cheesy Pasta.
Yes, I’m not sure how I realized it but grated kohlrabi looks about as close as you can get to grated cheese once cooked and tossed with warm fettuccini! In fact it looked so soft and creamy, it had me believing it was a rich comfort food too.
Step by Step Directions
While pasta is cooking, sautee minced garlic in butter for a couple minutes. Do not let brown. Add grated kohlrabi and simmer while pasta finishes. When pasta is cooked, drain it, then toss with kohlrabi mixture, stirring to break up clumps (the kohlrabi even clumps like grated cheese).
This all started because finishing up Kohlrabi was a challenge in our household. You see, we do two CSAs which means I can easily have a half dozen of the colorful orbs in my basement refrigerator! Sure you can eat it raw, but HOW MUCH can you really take care of that way?
Now given kohlrabi’s good nutrition profile, I certainly didn’t want it to end up in the compost bin–per Healthline, one cup has almost 100% or the RDA of vitamin C, plus B6 fiber and more! Even the name belies its relationship to the healthy turnip and cabbage, coming “from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”).” (source Wikipedia)
Other uses for Kohlrabi
While practically everyone knows about eating Kohlrabi raw, fewer know that it is delicious cooked. I will toss pieces into any roasted vegetable dish and even featured it in this Pan-Roasted Kohlrabi and Radishes (also super easy)!
I also like to use kohlrabi (or turnips) instead of potatoes in soups that are going to be frozen. Potatoes can sometimes get overly soft and fall apart after freezing but kohlrabi holds together beautifully!
How I peel Kohlrabi easily
I used to try to peel a whole kohlrabi like an apple–and this wasn’t fun. Now I slice off the stem and flower ends, then slice the rest into 3/4 inch slices. Those slices peel very easily, and the slice is a great size to chop up or shred for your recipes.
I use fettuccini when I make this. Somehow I feel the longer noodle (versus something like the short twisty fusilli), aligns well with the kohlrabi shreds (aka disguises them). But truly, use anything that works for you.
I also generally use organic whole wheat pasta now. Years ago when I made that conversion, I tried a half dozen brands before settling on one I really liked. A number we tried were mealy or bitter, though I believe the options are a lot better now. But if you think you don’t like whole wheat, I urge you to at least try a few before giving up.
What Else to Serve
This recipe is relatively complete all by itself and I serve it alone regularly. But a green salad is always a nice complement to pasta and this would add a second vegetable. To stick with the “easy” theme, you can even use a bagged salad!
While I am generally pretty full after eating this, a teenage athlete or really nice husband who just put in a new garden bed might enjoy a crusty plain or garlic bread. Even a garlic scape garlic bread if you want to use more of your CSA box/garden harvest!
Yes, this Cheesy Pasta with Shredded Kohlrabi was just as tasty as I remembered. And in case you’re wondering, yes I have six Kohlrabi in my basement fridge right now.
Get More Super Simple Weeknight Recipes:
- Bruschetta Chicken by That Recipe
- Cheesy Pasta with Shredded Kohlrabi by Art of Natural Living
- Easy One Pot Mexican Beans and Rice by Magical Ingredients
- Easy Skillet Chicken Pot Pie by Hezzi-D’s Books and Cooks
- Ham and Cheddar Carbonara by A Kitchen Hoor’s Adventures
- Honey BBQ Bacon Wrapped Pork Tenderloin by Family Around the Table
- Pepper Steak by Palatable Pastime
- Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes by The Spiffy Cookie
- Slow Cooker Hot Beef Sandwiches by Cheese Curd In Paradise
- 4 ounces whole wheat fettuccini
- 2 Tablespoon butter (see note)
- 1-2 large garlic clove, minced
- 1/2 large kohlrabi, peeled and grated
- 1/2 cup grated gouda
- salt, pepper to taste
- 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 grated kohlrabi and simmer while pasta finishes.
- When pasta is cooked, drain it, then toss with 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.
The recipe can easily be doubled or tripled.
You can use olive oil instead of butter if you prefer.
Another flavorful, good melting cheese may be substituted for the gouda (I used asiago the last time).
Nutrition Information:Yield: 2 servings
Amount Per Serving: Calories: 420Total Fat: 0gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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