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Pasta with Kohlrabi & Lemon | Fine Autumn Pasta
(0)
30 min
Quick
Knuspr-Küche
Eine überraschend köstliche Herbst-Pasta: Zarter, in Butter und Olivenöl goldbraun karamellisierter Kohlrabi trifft auf al dente gekochte Penne, frische Zitrone, Knoblauch und feinen Parmesan. Schnell, vegetarisch und herrlich aromatisch!
Ingredients
Preparation method
Preparation
Thoroughly peel the kohlrabi, cut in half, and slice into bite-sized, thin slices or matchsticks (approx. 5 mm thick). Set tender kohlrabi leaves aside, wash, and chop finely. Peel the garlic and slice into thin slices. Wash the parsley, shake dry, and chop finely. Rinse the organic lemon with hot water, finely grate the zest, and juice one half.
Bring a large pot of plenty of water generously seasoned with salt to a boil.
Caramelise Kohlrabi & Cook Pasta
In a large, deep frying pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the kohlrabi matchsticks and sauté for 8–10 minutes, stirring occasionally, until golden brown and lightly caramelised, but still al dente. Add a pinch of salt and optionally a pinch of chilli flakes.
Chef's tip
The pasta cooking water is the secret to creamy sauces without cream: the starch it contains emulsifies with the butter and olive oil into a velvety sauce that clings perfectly to the penne.
If you have tender kohlrabi leaves, be sure to use them: finely chopped and tossed into the pasta along with the parsley, they add an extra nutty, fresh note.
75 min
Under an hour
