Confetti Vegetable Pasta
A protein-rich, low-fat confetti vegetable dish packed with iron and vitamin C, served with pasta.
Ingredients
- 900 g kohlrabi (with greens, 3 kohlrabi)
- 60 g butter (4 tbsp)
- Salt
- white pepper
- 650 g pasta (e.g., spiral noodles)
- 300 g peas (frozen)
- 120 g sour cream (10% fat)
- 2 bunches flat-leaf parsley
Instructions
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1.
Wash the kohlrabi and its greens, set the greens aside. Peel the kohlrabi, cut in half, and dice into about 1 cm cubes.
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2.
Heat butter in a wide pot, briefly sauté the kohlrabi cubes, then add 100 ml water. Season with salt and pepper, cover, and simmer over medium heat for 5 minutes. Simultaneously cook the pasta according to package instructions in plenty of boiling salted water until al dente.
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3.
After 5 minutes, add the peas to the kohlrabi and cook for another 5–7 minutes.
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4.
Meanwhile, pour sour cream into a tall vessel. Roughly chop a handful of the tender kohlrabi greens and add them.
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5.
Wash the parsley, shake off excess water, pinch out the leaves, roughly chop, and add to the sour cream. Blend everything with an immersion blender until smooth.
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6.
Stir the herb cream into the vegetable mixture and heat briefly. Season with salt and pepper. Drain the pasta, let it drain slightly, then mix with the creamy vegetable sauce.
