This was a great pasta alternative that had a lot more bite and flavor than zucchini noodles. Delicious with my Green Goddess Pasta Sauce or even on its own with olive oil and JF Spicy Salt! Serves 4.
INGREDIENTS:
Kohlrabi Pasta:
3 bags kohlrabi pasta (I like Trader Joe’s)
2 Tbsp olive oil
JF Spicy Salt, to taste
Green Goddess Pasta Sauce:
1 cup raw cashews, soaked
3 garlic cloves, smashed
½ cup vegetable broth
1 Tbsp capers
½ cup cilantro
½ cup Italian parsley
½ cup dill
10 basil leaves
1 tsp JF Spicy Salt
Crushed red pepper flakes, to taste
Black pepper, to taste
¾ of a lemon, juiced and zested
TOPPINGS:
Cilantro, chopped fine
Italian parsley, chopped fine
Dill, chopped fine
Basil, chopped fine
JF Spicy Salt
Lemon zest
A squeeze of lemon juice
Vegan parmesan, grated (optional)
PROCESS:
Green Goddess Pasta Sauce
In a large pot over medium heat, boil the cashews for about 10 minutes, until rehydrated and tender. Drain and add them to your blender.
Pulse well with the garlic, vegetable broth, capers, all herbs, JF Spicy Salt, black pepper, red pepper flakes, lemon juice, and zest. Adjust seasoning to taste. Add water or extra broth to thin the consistency.
Kohlrabi Pasta
In a large pan warm the olive oil and add the kohlrabi. Season with JF Spicy Salt and allow it to slightly soften over the heat.
When cooked through, dress in the Green Goddess Sauce. Coat well and top with vegan parmesan, Italian parsley, dill, basil, cilantro, JF Spicy Salt, lemon zest, and an extra squeeze of lemon juice. Enjoy warm or cooled.